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How to make Caprese Skewers with a Balsamic Vinegar Reduction

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My sister-in-law introduced me to balsamic vinegar reductions and I am so grateful! Reducing balsamic vinegar intensifies the flavor and balances out the acidity with a delicate note of sweetness. Making a balsamic vinegar reduction is incredibly easy and it goes well with salads as well as these caprese skewers. I love making these skewers for parties because they are delicious and look fancy but are actually very simple to make. It also turns a classic dish into a fun finger food.

Make the balsamic vinegar reduction first so it can be cooling while you assemble your skewers. Making the balsamic vinegar reduction for your caprese skewers is very simple, but be warned, it will make your whole kitchen smell like vinegar. The temporary smell is worth it for such a delicious end product. You just dump the balsamic vinegar and honey into a small saucepan and bring it to a gentle simmer. Let it simmer for 10-15 minutes, stirring occasionally, until it coats the back of a metal spoon. Set it aside to cool for at least 10 minutes and preferably until completely cool before serving.

I recently learned that fresh basil is a persnickety herb. When you grow basil in your garden it doesn’t like heat. Consistent heat triggers basil to flower and once it flowers it stops producing. And basil is very prone to getting black spotted leaves. You should not eat basil with black spots on the leaves. This is called Bacterial Leaf Spot and it thrives in cold, humid environments. This is why you’re not supposed to store fresh basil in the refrigerator (that’s right, leave your fresh basil on the counter). Your refrigerator will ruin fresh basil very, very quickly!

You can use fancy party toothpicks or mini skewers for this recipe. I forgot to pick up mini skewers at the grocery store and I was too lazy to run back to pick them up. So I got creative and cut regular sized skewers into thirds. If you choose to do this please be careful and wear eye protection! I had skewers flying everywhere and it’s not something I would recommend…

Each of these caprese skewers will have three mozzarella pearls, two cherry tomatoes, and two basil leaves. The only tip I have for this simple recipe is to start and end your skewer with mozzarella pearls. They don’t slide around and prevent the tomatoes and basil from falling off your skewer. Right before serving, drizzle the caprese skewers with the balsamic vinegar reduction or place it in a bowl on the side for dipping.

Caprese Skewers with a Balsamic Vinegar Reduction

Turn a delicious classic into a yummy finger food! It looks and tastes fancy, but it is so simple and fast to make!
Prep Time 15 mins
Cook Time 15 mins
Cool Time 10 mins
Total Time 40 mins
Course Appetizer
Cuisine Italian
Servings 15 skewers (approximately)
Calories 44 kcal


  • Skewers or toothpicks


For the Caprese Skewers

  • 8 oz. mozzarella pearls
  • 10 oz. cherry tomatoes
  • 1 oz. fresh basil leaves (about two of those little packages you find in the produce section)

For the Balsamic Vinegar Reduction

  • 1 cup balsamic vinegar
  • 2 tablespoons honey


For the Balsamic Vinegar Reduction

  • Put the 1 cup of balsamic vinegar and 2 tablespoons of honey in a small saucepan. Bring to a simmer over medium-high heat. Simmer until the balsamic vinegar reduction coats the back of a metal spoon.
  • Allow to cool for at least ten minutes, and preferably until completely cool. While the balsamic vinegar reduction is cooling, assemble the caprese skewers.

For the Caprese Skewers

  • Place three mozzarella pearls, two basil leaves, and two tomatoes on each skewer. Start and end with a mozzarella pearl to hold the tomatoes and basil leaves in place.
  • You can drizzle the balsamic reduction directly on the skewers or serve it on the side as a dipping sauce.


Please note that the calories per serving is just an estimate for your convenience.

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