Star Shaped Caprese Skewers with Balsamic Reduction

How to Make Star Shaped Caprese Skewers with Balsamic Reduction

1. 1

   Step 1: Slice tomatoes and mozzarella; cut stars

   Active 9 min

   Trim ends off the plum tomatoes and slice each tomato lengthwise into two 1/4-inch (6 mm) slabs to yield about 24 tomato slices. Slice the fresh mozzarella log into twenty-four 1/4-inch rounds. Using a small star-shaped cookie cutter (about 3/4–1 inch), press out 24 tomato stars and 24 mozzarella stars. Reserve any scraps for another use.

   For this step

   • 12 pcsplum tomatoes (ripe but firm)
   • 8 ozfresh mozzarella log (about 8 oz / 225 g)
   
2. 2

   Step 2: Prep basil and skewers

   Active 5 min

   If any fresh basil leaves are large, fold them in half or tear them to fit the star shapes; small leaves can be used whole. If using short wooden skewers or long toothpicks, trim any long points for safety. Lay out the 24 skewers and a platter so assembly will be quick.

   For this step

   • 24 leavesfresh basil leaves (small to medium)
   • 24 pcsblueberries (firm, similar in size)
   • 24 pcsshort wooden skewers or long toothpicks
   
3. 3

   Step 3: Assemble the skewers

   Active 4 min

   Thread each skewer in this order: a tomato star, a fresh basil leaf (folded if large), a mozzarella star, and finish with a blueberry. Alternate the order on some skewers (mozzarella first) for a mixed display. Continue until all 24 skewers are assembled.

   For this step

   • 1/2 cupstore-bought balsamic glaze (balsamic reduction)
   • 2 tbspextra virgin olive oil
   • 1/2 tspflaky sea salt
   • 1/4 tspfreshly ground black pepper
   
4. 4

   Step 4: Dress, season, and arrange

   Active 3 min

   Arrange the assembled skewers on your serving platter. Lightly drizzle store-bought balsamic glaze over the skewers — aim for a glossy finish rather than puddles — then finish with a gentle drizzle of extra virgin olive oil. Sprinkle with flaky sea salt and freshly ground black pepper to taste.
   
5. 5

   Step 5: Chill (optional) and make-ahead tips

   Active 1 min · Passive 10 min

   If you prefer chilled bites, cover and refrigerate the platter for 10–15 minutes before serving. For make-ahead prep, cut the tomato and mozzarella stars and store them separated by paper towels in the fridge for up to 6 hours; keep the blueberries and fresh basil leaves whole and assemble just before guests arrive to keep the basil bright.
   

1. Trim ends off the plum tomatoes and slice each tomato lengthwise into two 1/4-inch (6 mm) slabs to yield about 24 tomato slices. Slice the fresh mozzarella log into twenty-four 1/4-inch rounds. Using a small star-shaped cookie cutter (about 3/4–1 inch), press out 24 tomato stars and 24 mozzarella stars. Reserve any scraps for another use.
2. If any fresh basil leaves are large, fold them in half or tear them to fit the star shapes; small leaves can be used whole. If using short wooden skewers or long toothpicks, trim any long points for safety. Lay out the 24 skewers and a platter so assembly will be quick.
3. Thread each skewer in this order: a tomato star, a fresh basil leaf (folded if large), a mozzarella star, and finish with a blueberry. Alternate the order on some skewers (mozzarella first) for a mixed display. Continue until all 24 skewers are assembled.
4. Arrange the assembled skewers on your serving platter. Lightly drizzle store-bought balsamic glaze over the skewers — aim for a glossy finish rather than puddles — then finish with a gentle drizzle of extra virgin olive oil. Sprinkle with flaky sea salt and freshly ground black pepper to taste.
5. If you prefer chilled bites, cover and refrigerate the platter for 10–15 minutes before serving. For make-ahead prep, cut the tomato and mozzarella stars and store them separated by paper towels in the fridge for up to 6 hours; keep the blueberries and fresh basil leaves whole and assemble just before guests arrive to keep the basil bright.