Caprese Sticks: Easiest Italian Appetizer Ever!
Looking for a salad you can eat with your hands? An easy Italian appetizer that looks beautiful but takes just a few minutes to assemble? You found it: Caprese Salad on a Stick. It’s a brilliant choice!
One of the things I love about traditional Italian cuisine is that regional dishes were originally created with only the local ingredients that were on hand.
In the Campania region of Italy, where the island of Capri sits off the coast of Naples, juicy tomatoes and fresh mozzarella are plentiful, and their quality is world renown. This, of course, is where the classic Caprese Salad was born.
My Caprese Sticks take the same basic ingredients—ripe tomatoes, creamy mozzarella, and fragrant basil—then adds a drizzle of balsamic glaze to dress things up for a party.
These mini skewers are inspired by my authentic Caprese Salad recipe. But instead of a plated salad, you get every bit of that same flavor threaded onto a skewer as a finger food.
I think of these Caprese Sticks as Caprese Salad’s more sociable cousins.
They’re the perfect appetizer in summer, when you have lots of fresh cherry tomatoes in the garden. And the Italian flag colors are a no-brainer for any Italian-themed dinner or Christmas party.
The best part? These appetizers couldn’t be easier to make. All you need is about 15 minutes and four ingredients to make them happen. And you don’t have to wait until your next party to make and enjoy them: Caprese skewers make a great snack anytime!
Caprese Sticks Main Ingredients
There isn't a long shopping list here, which is exactly the point. But when a recipe only has a handful of ingredients, each one is important. Use high-quality ingredients and you won’t be disappointed. Here’s what you need and why.
Ciliegine (Fresh Mozzarella Balls)
The Italian term ciliegine simply means “little cherries” in Italian, and it’s the perfect name for these small, bite-sized mozzarella balls.
They’re the ideal size for skewering without any cutting, and they have that soft, milky texture that fresh mozzarella is known for.
Look for ciliegine packed in water or brine, sold in the deli or specialty cheese section. You can also use marinated mozzarella balls if you like the flavor. But if you choose this option, still pat them dry first.
If you can’t find ciliegine, mozzarella pearls (mini mozzarella balls) can be substituted in their place. They’re a little smaller, so add an additional pearl at the end of the toothpick. If pearls aren’t available, buy a large ball of fresh mozzarella and cut it into 1-inch cubes instead.
For more on picking great cheese for Italian cooking, I go deeper in my Guide to the Most Popular Italian Cheeses.
Cherry Tomatoes
Juicy cherry tomatoes bring the sweetness and acidity that balance out the richness of the cheese. Choose fresh tomatoes that feel firm and heavy for their size, with smooth, taut skin and a deep, even color—that’s your sign the tomatoes are ripe and full of flavor.
Red is the traditional color for Caprese Salad, but for this recipe, sometimes I use yellow tomatoes—or whatever color cherry tomatoes are ripe in the garden.
Grape tomatoes work just as well if that’s what looks best at the store or in your garden. Either of these varieties will hold up nicely on a skewer without falling apart.
Fresh Basil Leaves
Basil is what makes this salad on a stick taste unmistakably Italian, so your basil needs to be fresh. Dried basil just won’t give you that peppery, slightly sweet aroma that ties the tomato and mozzarella together.
Pick a bunch of basil with bright green, unblemished leaves and a strong fragrance when you bring it close to your sniffer. Any size leaves will work. Smaller or medium leaves can be left whole. Large leaves will be folded onto the skewer.
Extra Virgin Olive Oil
A good extra virgin olive oil adds richness and helps carry the flavor of the basil and tomatoes. Since nothing is being cooked in this recipe, the quality of the oil counts here more than usual.
So, reach for a bottle you’d be happy to use for dipping bread. Added slowly and in a light drizzle, it should coat the skewers without pooling in the bottom of the platter.
Balsamic Glaze
Balsamic glaze is the finishing touch. Glaze is a thick, syrupy reduction of balsamic vinegar that adds a tangy sweetness without watering everything down the way regular balsamic vinegar would.
You’ll find balsamic glaze bottled near the vinegars at most grocery stores. Or you can make your own Balsamic reduction by simmering balsamic vinegar in a small saucepan until it’s reduced by half.
If you skip the balsamic glaze, add a light sprinkle of sea salt.
Small Bamboo Skewers
The skewer is what turns this combination from a salad into finger food, so it’s worth choosing the right one. Small bamboo skewers, usually around 4 inches long, are sturdy enough to hold a tomato, basil leaf, and mozzarella ball without splintering or bending.
If you don’t have bamboo skewers on hand, large 4-inch toothpicks work just as well and give you that same easy, one-bite grab.
Either way, look for a pick with a sharp point: A dull tip makes it harder to pierce the tomato skin cleanly and can cause the whole stack to slide around instead of staying put.
Caprese Sticks Recipe
Makes 12–16 Caprese Skewers
Ingredients
8 oz ciliegine (mozzarella balls), drained
1 tablespoon extra virgin olive oil
1 small bunch fresh basil
16 small bamboo skewers or large 4” toothpicks
8 oz cherry tomatoes (or similar)
Balsamic glaze, for drizzling
Instructions
1. Pat the ciliegine dry to keep the oil and glaze from sliding right off when applied. Then pour the EVOO over the ciliegine and coat them well.
2. Remove basil leaves from the stems, wash them, and gently pat them dry with a paper towel, being careful not to bruise them.
3. Take one skewer and thread on, in order: one cherry tomato, one basil leaf (folded in half if it’s large), one mozzarella ball, one more basil leaf, and one more cherry tomato. Repeat with the remaining skewers until all the tomatoes, mozzarella, and basil are used.
4. Arrange the finished skewers on a serving platter, and drizzle with a generous zigzag of balsamic glaze over the top. Serve right away.
Appetizer
Set them out on their own as a quick appetizer before dinner. They need zero last-minute attention once assembled, which frees you up to focus on everything else.
Antipasto Platter
Add them to an antipasto platter next to olives, cured meats, and marinated vegetables for an easy Italian spread that looks like you fussed over it for hours.
Charcuterie Board
I often add my Caprese Sticks onto an Italian charcuterie board alongside Italian cheeses and salumi.
The red, white, and green color combination also happens to be exactly what you want for a December holiday table, so they work especially well on Christmas boards.
If you’re building out a whole menu of easy party food, take a look at my collection of super easy appetizers for more inspiration.
Frequently Asked Questions
Can I make Caprese Sticks ahead of time?
Mostly. Assemble the skewers up to a day in advance, then cover tightly and refrigerate without the balsamic glaze. Let the skewers come to room temperature and hold off on the balsamic glaze until right before serving. You also may need to give the mozzarella an additional drizzle of olive oil.
How do I store leftover Caprese Skewers?
Leftovers keep well in an airtight container in the refrigerator for up to 2 days. The basil will darken slightly over time, which is normal, but the tomatoes and mozzarella will still taste fresh.
Can you freeze Caprese Sticks?
No, I don’t recommend it. Fresh mozzarella and tomatoes both have a high water content, and freezing breaks down their structure. You’ll end up with a mushy, watery texture once your Caprese Sticks are thawed, instead of that firm, fresh bite these are all about.
What can I use instead of balsamic glaze?
If you don’t have balsamic glaze on hand, a light drizzle of good balsamic vinegar can work too, though the flavor will be sharper and thinner. Better to make a reduction if you have the vinegar. A sprinkle of flaky salt and cracked black pepper is also a nice finishing touch on their own.
Can I turn this into a salad instead of skewers?
Absolutely! The same ingredients are what make my Cherry Tomato Caprese Salad so good. And, if you’re craving something more substantial, my Caprese Pasta Salad turns the same flavors into a full side dish or light meal.
Why did my mozzarella and tomatoes slide off the skewer?
This usually happens when the ingredients aren’t dried well before assembling, or when the skewer goes in off-center. Pat everything dry first, and aim the skewer through the middle of each piece for a stack that holds together from the platter to the plate.
