Caprese Skewers

My mom had us all over for Easter dinner on Sunday and I wanted to bring something light and healthy to balance out the delicious bundt cake I knew I’d be snacking on (my boyfriend’s family owns Nothing Bundt Cakes in Albuquerque…the most delicious cake in the universe). I found this recipe on The Curvy Carrot and I knew it would make the perfect appetizer for Easter.


It took only minutes to put together and it makes a beautiful, colorful snack. This will be a perfect summer appetizer to make for pool days and wine nights with the girls. It’s high in flavor and very low in fat and carbs.



Caprese Skewers

Adapted from The Curvy Carrot


  • 1 lb mixed medley cherry tomatoes (I got mine from Trader Joe’s)
  • 1 12 oz. container of marinated fresh mozzarella (I got these from Trader Joe’s as well)
  • 1 cup fresh basil leaves, gently torn into 1/2-inch pieces
  • Red pepper flakes, to taste
  • Sea salt, to taste
  • Wooden skewers, for serving


  • Beginning with a fresh basil leaf, spear the basil, followed by a cherry tomato, another piece of basil, a tomato, a mozzarella piece, and tomato, as desired. Repeat with each additional skewer.
  • Sprinkle with red pepper flakes and sea salt. If you use fresh mozzarella that’s not marinated, drizzle a bit of olive oil over the skewers before seasoning with the pepper flakes and salt. A bit of balsamic vinegar would add some great flavor to these as well.

9 thoughts on “Caprese Skewers

  1. Pingback: Anonymous

  2. Pingback: Roasted Broccoli & Cherry Tomatoes with Lemon Zest & Parmesan | Gourmet Beauty

  3. These look delicious. Very similar to a traditional Tomato Caprese salad but light enough for a side dish or appetizer. I definitely want to make these at some point this summer. I totally agree that a bit of balsamic vinaigrette would be amazing! Bon apetit!

  4. Pingback: 4th of July Recipe Round Up | Gourmet Beauty

Thanks for your feedback, gorgeous!

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