Strawberry Caprese Skewers

# What You 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

# Steps:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer gently while stirring 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 with olive oil and the cooled balsamic reduction.

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

# Expert Advice:

01 -

They come together in under 20 minutes, which means you can impress guests without spending your whole afternoon in the kitchen.
The flavors feel fancy and unexpected, but the assembly is so simple that even first-time cooks nail it.
They're naturally vegetarian and gluten-free, so you're not left scrambling when someone mentions dietary preferences.

02 -

The balsamic glaze must cool completely before you drizzle it, or the heat will cause the basil to blacken and the mozzarella to start weeping.
Don't assemble these more than an hour before serving, because sitting time makes the strawberry juices leach into everything and the skewers start to look sad.

03 -

Pat your strawberries dry with a paper towel before halving them—any excess moisture will make the skewers slip and slide during assembly.
The moment the balsamic reduction cools, it will thicken further, so if it seems too thick when you go to drizzle, add a tiny splash of warm water to loosen it back up.