I made Heart Shaped Caprese skewers with impossibly photogenic layers of tomato, basil and mozzarella that will make your Valentines BBQ look like you actually planned something.

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I am obsessed with these heart shaped skewers because they are bright, messy and obvious crowd bait. I love the snap of cherry tomatoes and the creamy pop of mini mozzarella balls together, basil tucked in like a green surprise.

And they scream Red Or Pink Appetizers without trying too hard. No heavy fuss, just that balsamic gloss and salt hitting at the end.

I adore how they look like little edible valentines on a stick, great for passing around. I can’t stop stealing them between conversations, always going back for more and more.

Ingredients

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Cherry tomatoes: bright pop, juicy burst that keeps these bites fun and fresh.
Mini mozzarella: creamy, mild protein that balances the tomatoes without being heavy.
Fresh basil: herbal punch, smells amazing and ties everything together simply.
Wooden skewers: cute presentation and easy grabbing, especially if they’re heart shaped.
Balsamic glaze: tangy-sweet coating that gives each bite a glossy, rich note.
Extra virgin olive oil: silky mouthfeel and a bit of savory richness.
Flaky sea salt: crunchy finish, makes the flavors sing.
Use sparingly, please.
Fresh black pepper: subtle heat and earthiness, adds a little grown-up kick.
Honey or maple: Optional syrupy sweetener if the glaze needs a softer edge.

Ingredient Quantities

24 cherry tomatoes (about 2 pints), rinsed

12 to 18 mini mozzarella balls (bocconcini), drained

12 to 18 fresh basil leaves, large and whole

12 to 18 small wooden skewers or toothpicks (heart shaped if you can find them)

3 tablespoons good quality balsamic glaze or thick balsamic reduction

2 tablespoons extra virgin olive oil

1/2 teaspoon flaky sea salt, plus extra for finishing if desired

1/4 teaspoon freshly ground black pepper, or to taste

Optional: 1 teaspoon honey or maple syrup to thin and sweeten the glaze a touch

How to Make this

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1. Rinse tomatoes and basil, drain the mozzarella balls really well and pat them dry with paper towel so the skewers wont get soggy.

2. Slice each cherry tomato in half from top to bottom. For a heart look either notch a tiny V at the top of each half with the tip of your knife or just use two matching halves together later to make the heart shape.

3. If your basil leaves are large fold them gently in half or roll them up so they sit nicely on the skewer without tearing.

4. To build each heart skewer: thread one tomato half (cut side facing in), add a basil leaf, then a mozzarella ball, then another basil leaf and finish with the matching tomato half so the two halves touch and form a heart shape around the mozzarella. Push the skewer all the way through so everything is snug.

5. Repeat until you have 12 to 18 skewers, using about two tomato halves per skewer and one mozzarella ball and one or two basil leaves each. If you only have 12 skewers use more cheese or basil per skewer to use up ingredients.

6. In a small bowl whisk together the balsamic glaze, olive oil, flaky sea salt, black pepper and the optional teaspoon of honey or maple syrup if you want the glaze a little thinner and sweeter.

7. Arrange skewers on a platter, then lightly drizzle the balsamic-olive mixture over them. Don’t drown them, you want a glossy coating not a puddle.

8. Taste one and finish with a tiny pinch more flaky sea salt or a crack of black pepper if needed. The flaky salt looks pretty on top too.

9. Chill for 10 to 15 minutes if you like them slightly cold, or serve right away at room temp. They’ll hold up for a couple hours but try not to make them way ahead or the basil will wilt.

10. For a pretty presentation: fan the skewers into a heart-shaped arrangement on the platter, or stick them upright in a shallow bowl of coarse salt so they look like little heart lollipops.

Equipment Needed

1. Cutting board
2. Sharp paring knife
3. Small colander or fine mesh strainer (for draining mozzarella)
4. Paper towels
5. Small mixing bowl
6. Whisk or fork (for the dressing)
7. Wooden skewers or toothpicks
8. Serving platter or shallow bowl (for arranging skewers)

FAQ

Q: Can I make these ahead of time?

A: Yes, you can assemble them 2 to 4 hours ahead and keep them covered in the fridge. Wait to drizzle the balsamic glaze and olive oil until just before serving so the basil stays bright and the mozzarella dont get soggy.

Q: What can I use instead of mini mozzarella balls?

A: If you cant find bocconcini, cut a regular ball of fresh mozzarella into bite sized pieces. You can also use firm burrata small pieces but handle it gently so it doesnt fall apart.

Q: How do I get the balsamic glaze the right consistency?

A: Good balsamic glaze should be thick and syrupy. If yours is too thick, stir in about 1 teaspoon of warm water or a little honey or maple syrup to thin and add sweetness. Dont overdo it, you want a ribbon like drizzle not runny sauce.

Q: Any tips for skewering so they look pretty?

A: For a classic look thread tomato, basil leaf folded, then mozzarella. For a heart shaped effect, halve the cherry tomato and press the cut sides together on the skewer so they look like a little heart. Use heart toothpicks if you can find them for extra charm.

Q: How should I serve them and what temperature?

A: Serve them slightly chilled or at cool room temperature. Take them out of the fridge 10 to 15 minutes before serving so flavors open up. Drizzle with glaze and olive oil right before putting them on the platter.

Q: How long do leftovers keep?

A: Leftovers are best the same day. Stored in an airtight container in the fridge they keep 24 hours but tomatoes will get watery and basil wilts, so try to eat them sooner rather than later.

Valentine’s Day Caprese Skewers Recipe Substitutions and Variations

For the cherry tomatoes: use grape tomatoes or halved baby heirlooms, they’re about the same size and sweet, or roast regular tomatoes and cool them first for deeper flavor.
For the mini mozzarella (bocconcini): swap in small burrata pieces for extra creaminess, or use firm feta cubes if you like a tangy bite (press gently so they don’t crumble).
For the fresh basil leaves: try fresh mint or baby arugula instead, mint gives a bright twist and arugula adds a peppery note that pairs well with the cheese.
For the balsamic glaze: use good aged balsamic vinegar reduced with a teaspoon of honey or maple syrup, or buy a thick balsamic reduction if you want the same glossy finish.

Pro Tips

1. Dry everything really well before assembly. If the bocconcini or tomatoes are even a bit wet the skewer slips and the basil wilts faster. Pat the cheese with paper towel and let the tomatoes sit upside down on a rack for a few minutes to drain.

2. Cut tomatoes so the cut sides face each other to make the heart shape, but keep the knife steady. If your knife is dull the halves will mash instead of cleanly slicing. A quick twist instead of sawing helps get a neat V notch for the heart.

3. Make the glaze easier to drizzle by warming it a few seconds in the microwave or stirring in that tiny teaspoon of honey or maple syrup. It’ll flow nicer and you wont end up with puddles on the platter. Taste and adjust salt after glazing, not before.

4. Assemble as close to serving time as you can, but if you need to prep ahead keep components separated. Store tomatoes, basil and cheese in separate containers and skewer just before guests arrive. That way the basil won’t go limp and everything looks fresh.

Valentine’s Day Caprese Skewers Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Heart Shaped Caprese skewers with impossibly photogenic layers of tomato, basil and mozzarella that will make your Valentines BBQ look like you actually planned something.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Sharp paring knife
3. Small colander or fine mesh strainer (for draining mozzarella)
4. Paper towels
5. Small mixing bowl
6. Whisk or fork (for the dressing)
7. Wooden skewers or toothpicks
8. Serving platter or shallow bowl (for arranging skewers)

Ingredients

24 cherry tomatoes (about 2 pints), rinsed
12 to 18 mini mozzarella balls (bocconcini), drained
12 to 18 fresh basil leaves, large and whole
12 to 18 small wooden skewers or toothpicks (heart shaped if you can find them)
3 tablespoons good quality balsamic glaze or thick balsamic reduction
2 tablespoons extra virgin olive oil
1/2 teaspoon flaky sea salt, plus extra for finishing if desired
1/4 teaspoon freshly ground black pepper, or to taste
Optional: 1 teaspoon honey or maple syrup to thin and sweeten the glaze a touch

Directions

Rinse tomatoes and basil, drain the mozzarella balls really well and pat them dry with paper towel so the skewers wont get soggy.
Slice each cherry tomato in half from top to bottom. For a heart look either notch a tiny V at the top of each half with the tip of your knife or just use two matching halves together later to make the heart shape.
If your basil leaves are large fold them gently in half or roll them up so they sit nicely on the skewer without tearing.
To build each heart skewer: thread one tomato half (cut side facing in), add a basil leaf, then a mozzarella ball, then another basil leaf and finish with the matching tomato half so the two halves touch and form a heart shape around the mozzarella. Push the skewer all the way through so everything is snug.
Repeat until you have 12 to 18 skewers, using about two tomato halves per skewer and one mozzarella ball and one or two basil leaves each. If you only have 12 skewers use more cheese or basil per skewer to use up ingredients.
In a small bowl whisk together the balsamic glaze, olive oil, flaky sea salt, black pepper and the optional teaspoon of honey or maple syrup if you want the glaze a little thinner and sweeter.
Arrange skewers on a platter, then lightly drizzle the balsamic-olive mixture over them. Don’t drown them, you want a glossy coating not a puddle.
Taste one and finish with a tiny pinch more flaky sea salt or a crack of black pepper if needed. The flaky salt looks pretty on top too.
Chill for 10 to 15 minutes if you like them slightly cold, or serve right away at room temp. They’ll hold up for a couple hours but try not to make them way ahead or the basil will wilt.
For a pretty presentation: fan the skewers into a heart-shaped arrangement on the platter, or stick them upright in a shallow bowl of coarse salt so they look like little heart lollipops.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.