Black Garlic Caprese Skewers with Homemade Balsamic Glaze

Elevate this classic Italian summer appetizer with an umami-rich twist. Halved cherry tomatoes and ciliegine mozzarella are sandwiched together with fresh basil, then finished with a silky, sweet-and-savory black garlic balsamic drizzle and a hefty sprinkle of your favorite Orie’s seasoning salt.

Rather than using large slicing tomatoes and mozzarella, we opted to make this one fun, compact and portable. Make these refreshing Caprese skewers for your next summer gathering and watch them disappear!

Yield: 12 skewers

Author: Orie's Farm Fresh

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Black Garlic Caprese Skewers with Homemade Balsamic Glaze

An elevated, umami-rich twist on the classic Italian appetizer. Halved cherry tomatoes and ciliegine mozzarella are sandwiched together with fresh basil, then finished with a silky, sweet-and-savory black garlic balsamic drizzle and a hefty sprinkle of seasoning salt.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the Black Garlic Balsamic Glaze

• 1 cup balsamic vinegar
• 2 tablespoons honey
• 4 cloves black garlic, peeled and smooshed

For The Skewers

• 12 small mozzarella balls, cut in half depending on size (see note)
• 12 cherry tomatoes, cut in half
• 24 fresh basil leaves (small to medium size)
• 12 to 24 large wooden toothpicks or short appetizer skewers
• Caprese Garlic Salt or Black Garlic Salt, for sprinkling overtop

Instructions

Make The Balsamic Glaze

1. In a small saucepan, whisk together the balsamic vinegar and honey. Bring the mixture to a hearty simmer over medium heat.
2. Once simmering well, reduce the heat to medium-low to maintain a gentle simmer. Whisk in the finely smooshed black garlic.
3. Let the mixture simmer for 15 to 20 minutes, stirring occasionally. It's ready when it reduces by about half and coats the back of a metal spoon like thick maple syrup.
4. Remove from heat and let cool. It will continue to thicken as it sits. For a silky glaze, blend with an immersion blender to fully break down and incorporate the black garlic.

Assemble The Skewers

1. Lightly pat sliced tomatoes and mozzarella halves dry with a kitchen towel to remove excess moisture.
2. Thread a cherry tomato half onto a large toothpick, cut-side facing up.
3. Fold a fresh basil leaf or two in half and slide it onto the toothpick next.
4. Finish the skewer by sliding on a mozzarella half, cut-side facing down, pressing it firmly against the basil and tomato to create a compact "sandwich."
5. You can repeat this process twice for each skewer, making them a more substantial snack or appetizer (pictured). This will yield 12 skewers. Alternatively, you can just put one piece of tomato, one basil leaf and one piece of mozzarella for a more bite-sized option. This will yield 24 skewers.

Plate The Skewers For Serving

1. Arrange assembled skewers on a serving plate, board or dish.
2. Just before serving, dip a fork into the cooled black garlic glaze. Flick your wrist rapidly back and forth over the skewers to create chef-worthy, zig-zaggy lines of glaze.
3. Finish with a generous sprinkle of your favorite Orie's seasoning salt. Serve immediately.

Notes

Cut ciliegine mozzarella (roughly the size of ping pong balls) in half before skewering. Smaller-sized bocconcini do not need to be cut in half.

Store any remaining black garlic balsamic glaze in an airtight container in the fridge for up to 3 weeks. Bring to room temperature before using.

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