These Caprese Skewers with Prosciutto and made with tomatoes, mozzarella, basil and prosciutto and topped with balsamic glaze.
I really wanted to make these Caprese Skewers with Prosciutto because I was really craving them during the summer. This appetizer is perfect for any weeknight recipe, date night, or having friends over. It is so easy to make, aesthetically pleasing, and so delicious. Not only is it tasty, but also super healthy. In the past, I have made something similar to this like Caprese Crostini with bread, but this is a low carb version.
Feel free to modify this antipasto recipe any way you would like. Some people like it heftier on the basil, other like more cheese. Please feel free to make it anyway you would like. The taste of the cherry tomato and the mozzarella burting into your mouth will bring you back to Italy. Not to mention that topping with a balsamic glaze is absolutely perfect. Feel free to use store bought balsamic reduction or glaze, although you can totally make your own.
If you love this recipe, feel free to try my Watermelon Feta Basil Balsamic Salad.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Cherry Tomatoes
- Balsamic glaze
See recipe card for quantities.
Take a skewer and with scissors, cut so the pointy end has about 4 inches left on it. Fold the prosciutto into a small square, and thread the prosciutto into the skewer.
Next do the basil, then the mozzarella and finally the cherry tomato.
Add some salt and pepper on them.
Drizzle balsamic glaze on them.
Mozzarella cheese: You will need to use a fresh mozzarella, specifically mozzarella di bufala. You can get the mini mozzarella balls. If they don’t have it, feel free to cut it into a smaller piece.
Basil: Believe it or not, there are a ton of different types of basil, but the one we used for this recipe is the more popular, common basil called sweet basil. This basil is used in most Italian dishes, especially in pesto.
Tomatoes: I used a cherry tomato for this recipe, although you can use Roma tomatoes or Campari tomatoes and cut them up into small pieces.
Balsamic glaze: I used store bought balsamic glaze but you could make your own by boiling balsamic vinegar and brown sugar for 8 minutes.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes on them for a bit of spice.
- Deluxe - thread marinated artichokes or top with pesto.
- Kid friendly - have your kids thread them with you (they will probably only eat the cheese).
Check out this Chicken Caprese Sandwich.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
I used store bought balsamic glaze but you could make your own by boiling balsamic vinegar and brown sugar for 8 minutes.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds