Heart-Shaped Caprese Skewers

Classic caprese salad ingredients (tomato, fresh mozzarella, and basil) threaded onto picks and arranged in a heart pattern for an easy, elegant appetizer.

These beautiful bites are perfect for a Valentine’s Day romantic dinner at home or a light Galentine’s appetizer spread.

There’s no cooking involved, which means ingredient quality is everything: use the best tomatoes, freshest mozzarella, and most fragrant basil you can find.

Why You’ll Love It

• No cooking required at all
• Assembles in 15-20 minutes
• Light, fresh, and not too filling before a meal
• Naturally gluten-free and vegetarian
• Impressive presentation with minimal skill required

Ingredients

For the Skewers (makes 24):

• 24 cherry tomatoes or grape tomatoes (about 1 pint)
• 24 ciliegine (cherry-sized fresh mozzarella balls), about 8 ounces
• 24 fresh basil leaves (about 1 small bunch)
• 24 toothpicks, cocktail picks, or 4-inch bamboo skewers

For the Drizzle and Seasoning:

• 2-3 tablespoons high-quality extra-virgin olive oil
• 2 tablespoons balsamic glaze (also called balsamic reduction)
• Flaky sea salt such as Maldon
• Freshly cracked black pepper

Optional:

• Heart-shaped cocktail picks for the heart theme
• Extra basil leaves for garnishing the platter

Selecting Quality Ingredients

This recipe has only three main ingredients, so each one matters enormously.

Subpar ingredients will result in a mediocre dish no matter how prettily you arrange it.

Tomatoes: Look for tomatoes that are bright red (not orange or pale), feel firm but yield slightly when gently squeezed, and smell like actual tomatoes at the stem end.

Grape tomatoes are often more consistently flavorful than cherry tomatoes, especially out of season.

In summer, seek out heirloom cherry tomatoes from farmers markets if available.

Avoid tomatoes that are refrigerator-cold, hard as rocks, or have soft spots.

Mozzarella: Use fresh mozzarella packed in liquid (water or whey), not the dry, rubbery low-moisture mozzarella used for pizza.

Ciliegine are cherry-sized balls, perfect for skewers.

Bocconcini are slightly larger (egg-sized) and work if halved.

The mozzarella should be soft, milky, and taste creamy, not rubbery or bland.

Check the expiration date and use within a few days of opening.

Burrata is too soft for skewers but can be served alongside as a luxurious addition.

Basil: Use only fresh basil with bright green leaves that aren’t wilted, yellowed, or blackened.

Smell the bunch before buying; it should smell intensely of basil.

Dried basil has a completely different flavor and does not work for this recipe.

Olive oil: This is not the place for cheap olive oil.

Use a high-quality extra-virgin olive oil that you would happily dip bread into.

It should taste fruity, slightly peppery, and fresh, not greasy or rancid.

Balsamic glaze vs. balsamic vinegar: Balsamic glaze is thick, syrupy, and sweet; regular balsamic vinegar is thin and quite acidic.

You want the glaze for this recipe because it clings to the skewers and adds sweetness.

You can buy it pre-made or make your own (see tips below).

Steps

1. Bring ingredients to room temperature.

Remove the mozzarella from the refrigerator 20-30 minutes before assembling.

Cold mozzarella has muted flavor and a rubbery texture; room temperature mozzarella is creamy and more flavorful.

Tomatoes should also be at room temperature for best flavor.

2. Prepare the components.

Drain the mozzarella balls from their liquid and pat dry with paper towels.

Excess moisture will dilute the olive oil and make the platter watery.

Rinse the cherry tomatoes, remove any stems, and pat dry.

Gently wash the basil leaves and pat dry, or use a salad spinner.

Handle basil carefully; it bruises easily and turns black when damaged.

3. Assemble each skewer.

Hold a toothpick or cocktail pick and thread on one basil leaf first, folded in half or rolled up so it fits.

Add one mozzarella ball, pushing it down to meet the basil.

Finish with one cherry tomato on top.

The tomato goes on top because it’s the heaviest and will otherwise push everything down and off the skewer.

Repeat with all remaining ingredients.

You should have 24 assembled skewers.

4. Create the heart arrangement (Method A: Outline Heart).

Use a large white or neutral-colored platter so the colors pop.

Start by placing one skewer at the bottom point of where you want your heart.

Place two skewers angling upward to the left, then two more angling upward to the right, forming a V shape.

Continue adding skewers up both sides, curving outward as you go, then curving back inward at the top to form the two humps of the heart.

The skewers should point outward like rays emanating from the center.

Fill the center of the heart with remaining skewers, arranged however looks pleasing.

5. Create the heart arrangement (Method B: Standing Rows).

Alternatively, arrange the skewers standing upright in rows on the platter, close together so they support each other.

Use heart-shaped cocktail picks so the hearts are visible at the top of each skewer.

This method is easier but equally festive.

6. Drizzle and season just before serving.

Immediately before serving, drizzle the olive oil over and around the skewers.

Don’t do this ahead of time; the oil will slide off and pool at the bottom.

Drizzle the balsamic glaze in thin lines across the platter and over the skewers.

The glaze is thick enough to cling where you put it.

Sprinkle flaky sea salt and crack fresh black pepper over the top.

Scatter any extra basil leaves around the platter for garnish if desired.

7. Serve immediately.

Place on the table with cocktail napkins nearby.

If serving outdoors or over an extended period, keep in a cool spot out of direct sunlight; fresh mozzarella becomes unappetizingly soft and the basil wilts when warm.

Helpful Tips and Substitutions

Make your own balsamic glaze: Pour 1 cup of balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to medium-low. Simmer, stirring occasionally, for 20-30 minutes until reduced by half and thick enough to coat a spoon. It will thicken further as it cools. Watch carefully toward the end since it can go from syrupy to burnt quickly. This takes attention but costs a fraction of store-bought glaze and tastes fresher.

If your mozzarella balls are too large: Bocconcini (which are larger than ciliegine) can be cut in half. Press the cut side against the skewer so the round side faces out for a neater appearance.

Basil alternatives: Small arugula leaves add a peppery bite. Fresh mint is surprisingly good with tomato and mozzarella for a twist.

Cheese alternatives: Small cubes of feta cheese provide a tangy, salty variation. Small balls of burrata are too soft to skewer but can be placed in the center of the platter for guests to scoop.

Add protein: Thread a small piece of prosciutto or salami onto the skewer between the basil and mozzarella for a heartier appetizer.

Skewer options: Short rosemary sprigs (woody stems stripped of lower leaves) make aromatic, edible skewers. Bamboo cocktail picks are more eco-friendly than plastic.

Serving Ideas

Pass on trays as a cocktail party appetizer.

Include as part of an antipasto spread with cured meats, olives, and crusty bread.

Place a small bowl of extra balsamic glaze on the platter for dipping.

Pair with a tiered serving stand displaying other appetizers for a party buffet.

Serve as a first course before an Italian main dish.

Make-Ahead and Storage

Component prep (recommended): Wash and dry the tomatoes and basil up to 1 day ahead; store separately in the refrigerator. Drain the mozzarella and store covered in the refrigerator for up to 2 days before assembling.

Assembled skewers: Assemble the skewers up to 4 hours ahead. Arrange on a platter, cover tightly with plastic wrap, and refrigerate. Do not add oil, glaze, or salt until just before serving. Remove from the refrigerator 15-20 minutes before serving to take the chill off.

Not recommended for freezing: Fresh mozzarella becomes grainy and tomatoes turn mushy when frozen. This is strictly a fresh-only recipe.

Leftovers: Remove ingredients from skewers and toss with additional olive oil and balsamic for a quick caprese salad. Add torn crusty bread to make panzanella. Leftovers should be eaten within 1 day.

Simple Done Right

The beauty of caprese is in its simplicity, which means there’s nowhere for bad ingredients to hide.

Spend your effort on sourcing great tomatoes, fresh mozzarella, and fragrant basil rather than on complicated techniques.

Arrange them thoughtfully, season generously, and let the ingredients speak for themselves.