Strawberry Caprese Skewers

# What you'll need:

→ Produce

01 - 12 large fresh strawberries, hulled and halved

02 - 24 fresh basil leaves, washed

→ Dairy

03 - 12 mini mozzarella balls (bocconcini), drained

→ Pantry

04 - 2 tablespoons balsamic vinegar

05 - 1 tablespoon honey

06 - 1 tablespoon extra virgin olive oil

07 - Flaky sea salt to taste

08 - Freshly ground black pepper to taste

→ Equipment

09 - 12 small wooden or bamboo skewers

# Method:

01 - In a small saucepan over medium heat, combine 2 tablespoons balsamic vinegar and 1 tablespoon honey. Simmer gently, stirring frequently, for 3 to 5 minutes until slightly thickened and syrupy. Remove from heat and allow to cool completely.

02 - Thread one strawberry half onto each skewer, followed by a basil leaf, a mozzarella ball, another basil leaf, and finish with the second strawberry half.

03 - Arrange the assembled skewers on a serving platter. Drizzle evenly with 1 tablespoon extra virgin olive oil and the cooled balsamic reduction.

04 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Advice:

01 -

They look like you spent hours in the kitchen when they actually take fifteen minutes, which feels like a delicious secret.
Everything is fresh and raw, so there's no stress about timing or temperature—just assembly and serving.
The balsamic reduction is the cherry on top, literally giving you that sweet-tangy punch that makes people ask for the recipe.

02 -

Don't assemble these too far ahead—the strawberry juice can weep into the mozzarella, making it soggy, so thirty minutes before serving is the sweet spot.
The balsamic reduction thickens as it cools, so if it hardens too much, just warm it gently again to get it back to a drizzly consistency.

03 -

Pat the mozzarella balls dry with a paper towel before threading—any excess moisture can make the skewer slip.
If your strawberries are huge, cut them into thirds instead of halves so the proportions balance better with the other components.