Strawberry Caprese Skewers

# What You'll Need:

→ Produce

01 - 12 large fresh strawberries, hulled and halved

02 - 24 fresh basil leaves, washed

→ Dairy

03 - 12 mini mozzarella balls (bocconcini), drained

→ Pantry

04 - 2 tablespoons balsamic vinegar

05 - 1 tablespoon honey

06 - 1 tablespoon extra virgin olive oil

07 - Flaky sea salt to taste

08 - Freshly ground black pepper to taste

→ Equipment

09 - 12 small wooden or bamboo skewers

# How to Prepare:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer gently while stirring for 3 to 5 minutes until slightly thickened and syrupy. Remove from heat and allow to cool completely.

02 - Thread one strawberry half onto each skewer, followed by a basil leaf, a mozzarella ball, another basil leaf, and finish with the second strawberry half.

03 - Arrange the assembled skewers on a serving platter. Drizzle with extra virgin olive oil and the cooled balsamic reduction.

04 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -

They're done in under 20 minutes, which means you can actually enjoy your guests instead of hiding in the kitchen.
Nobody expects fruit in a caprese, so you'll get those genuine "wait, what is this?" reactions that make entertaining worthwhile.

02 -

Assemble these as close to serving time as possible—mozzarella and strawberry juice start creating a puddle after an hour, and nobody wants a soggy skewer.
The balsamic reduction must cool completely before drizzling, or it will slide right off and pool at the bottom of your platter looking sad and separated.

03 -

Soak your skewers in water before using them—this prevents splintering and burning, and it's one of those small details that separates homemade from sloppy.
Buy your mozzarella from a place with good turnover; old mozzarella tastes rubbery and defeats the entire purpose of using something so delicate.