Caprese Skewers

Ingredients

• About 20 4- to 5-inch skewers
• 1 pint (2 cups) cherry tomatoes (smaller tomatoes are preferable)
• 8 ounces ciliegine (mini mozzarella balls), drained
• 1 small bunch of basil (smaller basil leaves are preferable; one ⅔ ounce container will do)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic reduction or thick balsamic vinegar
• Flaky sea salt or kosher salt, for sprinkling

Steps

1. 1

   Thread the following onto each skewer, leaving a bit of breathing room between each ingredient: one cherry tomato, one small basil leaf or half of a larger leaf (gently fold the leaf to keep it bite-sized if necessary), one ciliegine, another basil leaf (torn and folded if necessary), and one last tomato.

2. 2

   Arrange the skewers onto a serving platter or plate. When you’re ready to serve, drizzle them lightly with the olive oil, then the balsamic reduction, and sprinkle flaky salt lightly all over them. Caprese skewers are best served immediately, but leftovers will keep well in the refrigerator for up to 3 days.