When you need a party appetizer in a pinch, these easy Italian salad skewers are the perfect recipe! Make a few or make a lot, they’re a handheld version on the classic caprese salad!
Can we all agree that food on a stick tastes better? I don’t know what it is about foods on sticks, but they’re special. As in, every time I make these easy Italian salad skewers, they’re always a hit! Maybe it’s the combination of fresh mozzarella, basil, juicy cherry tomatoes, salty prosciutto, and the sweet bite of the balsamic glaze, but it could also be the novelty of a handheld salad, right?
What I really like about making this crazy easy appetizer is that there’s really minimal cooking involved. There’s absolutely NO cooking involved if you buy your balsamic glaze. But if you already have balsamic vinegar in the house, you’ll be able to make glaze faster than you can get to the store.
Homemade balsamic glaze keeps 2-3 weeks in the refrigerator, so you can use it more than once. It’s an easy way to dress up salads, sliced tomatoes, and all sorts of dishes!
All you need to make Italian salad skewers are a few ingredients from the store, and maybe, if the season is right, your garden! You can find the small fresh mozzarella in the specialty cheese section of your grocery store, in a tub.
Prosciutto usually needs to be sliced at the deli counter depending on where you are. If you’d like, you can substitute a rosemary ham, salami, or skip the meat altogether and keep these vegetarian.
If you plan to purchase your balsamic glaze because you’re in a real time pinch, you’ll find that in the vinegar section. It’s shelf stable before it’s opened, but afterwards you’ll need to keep it refrigerated as you would fresh.
To keep the Italian salad skewers looking their best, I would try to avoid assembling more than a few hours before serving. At most you can stretch to the night before. Anything beyond that and the basil will start to look a little wilted. Keep the skewers in the refrigerator loosely covered with plastic wrap.
I hope you enjoy this easy appetizer recipe for Italian salad skewers! They really are one of my personal go-to options when I’m looking for an no fuss recipe. Perfect for the holidays, a barbecue, potluck, whatever, especially since the flavors are enjoyable year-round!
- 16 oz cittiglione fresh mozzarella
- 8 oz cherry tomatoes
- 8 oz prosciutto
- 1 bunch fresh basil
- 1 cup balsamic vinegar
- 1/4 cup unpacked brown sugar
- 1/4 tsp salt
- 2 tbsp water
- In a small saucepan, combine the vinegar, water, brown sugar, and salt. Bring to a simmer over medium heat and stir frequently until the sugar has dissolved and the glaze has reduced to the desired consistency (at least by half). This takes 10-15 minutes.
- Once the glaze has reached almost the desired thickness (it will thicken as it cools), remove from the heat and place in a glass container.
- To make the skewers, wash and pat dry the tomoatoes and basil. Drain the liquid from the fresh mozzarella. Cut each slice of prosciutto in half lengthwise.
- Make the skewers by threading one end of the prosciutto onto the skewer, adding a ball of mozzarella and a bit of basil, running the skewer through the prosciutto again, adding a tomato, the prosciutto, a bit of basil, the last bit of the prosciutto, and finishing off with a ball of mozzarella.
- You may make the skewers a few hours in advance and drizzle with balsamic glaze just before serving.
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