Can I make Caprese skewers the night before?
You can, but for the best look (hello, bright basil), I recommend assembling up to 12 hours ahead. If you need to push it, you can go closer to 24 hours, just know the basil may darken a bit in the fridge. Either way, cover tightly, refrigerate, and always drizzle balsamic glaze right before serving.
How do I keep basil from turning black?
Basil bruises easily and darkens when it gets cold and wet. Handle it gently, keep it dry, and avoid heavy dressing too early. If you want a more foolproof option, brush basil lightly with olive oil right before assembling.
What is the best mozzarella for skewers?
Ciliegine (cherry-size fresh mozzarella) or perlini (even smaller) are ideal. If you only have a large ball, cut it into 3/4-inch cubes and blot with paper towels so it does not slide around.
Do I have to use balsamic glaze?
No, but it is the easiest “restaurant” touch. You can swap in a drizzle of good balsamic vinegar, a squeeze of lemon, or a spoon of pesto. If using straight balsamic vinegar, go lighter so it does not soak the basil.
How many skewers per person?
For a party appetizer, plan on 2 to 4 skewers per person, depending on what else is on the table. If this is the main snack situation, go 4.
Toothpicks or 6-inch skewers?
Toothpicks are easiest for true one-bite apps and fit on smaller platters. 6-inch skewers look a little more dramatic, but they take up more space, so use a larger platter (or two platters) and lay them in tidy rows so guests can grab without bumping the glaze everywhere.
