A few weekends ago, while on bridesmaid duty for my pal Tessa, I arrived at the rehearsal dinner with a growling stomach. I grabbed a glass of wine and promptly accepted an appetizer offered by a college-age waitress. I was so glad to see this stranger that I almost hugged her.
She had a whole plate of cute caprese skewers in her arms, complete with a bowl of balsamic dipping sauce that was thick enough not to drip all over my new silk dress. It’s the little things.
I grabbed a skewer, then another, and marveled at how simple and perfect these appetizers were. Tomato, basil and mozzarella on a stick. They’re easy to make, easy to hold and easy to eat. You can’t say that for most appetizers, which make mingling and eating at the same time a less-than-pleasant affair. (Like, why do we serve big hunks of broccoli on veggie trays? So we can all walk around with broccoli bits between our teeth? Am I the only person who experiences party broccoli paranoia? Please say no.)
Maybe caprese skewers are old news. Maybe they’ve been overplayed, but if so, I’m coming to their defense. They’re perfect and I had to share them with you all.
I happened across some perfectly ripe peaches at the store, so I decided to thread peach slices onto mine as well. Feel free to do the same, or skip the peach and be traditional with just tomatoes, basil and mozzarella. If you skip the peach, one pint of cherry tomatoes should still be plenty. These skewers deserve a party!
- 1 pint cherry tomatoes (smaller tomatoes are preferable)
- 1 medium ripe peach (totally optional), pitted and sliced into small, bite-sized pieces no larger than your tomatoes
- 8 ounces ciliegine (mini mozzarella balls)
- 1 small bunch of basil (smaller basil leaves are preferable, you'll need between 22 to 44 leaves total)
- 22 small (4 to 6-inch) skewers (I used these)
- 1/4 cup olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoon maple syrup or honey
- Pinch salt
- Freshly ground black pepper, to taste
- Onto each skewer, thread the following in alternating patterns: one cherry tomato, one ciliegine, one to two leaves of basil and a slice of peach or an additional tomato.
- To prepare the sauce, simply whisk together all of the ingredients in a small bowl until emulsified. Serve skewers on plates or a platter with sauce nearby.
Make it tomato free: Skip the cherry tomatoes and use two peaches (total) instead.