Easy Mini Caprese Skewers Recipe with Perfect Pesto Dipping Sauce
These easy mini caprese skewers combine fresh mozzarella, cherry tomatoes, and basil on toothpicks, served with a bright and savory pesto dipping sauce. Perfect for quick appetizers, parties, or light snacks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 20-25 skewers 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 20–25 cherry tomatoes
- 20–25 fresh mozzarella balls (bocconcini)
- 20–25 fresh basil leaves
- For the pesto dipping sauce:
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1 large garlic clove, minced
- 1/3 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Wooden toothpicks or mini skewers
Instructions
- Prepare the pesto sauce: In a food processor, combine 2 packed cups of fresh basil leaves, 1/4 cup toasted pine nuts, 1 minced garlic clove, and 1/3 cup grated Parmesan cheese. Pulse a few times to start breaking down the ingredients.
- With the processor running on low speed, slowly stream in 1/2 cup extra virgin olive oil until the pesto reaches a smooth but slightly textured consistency. Scrape down the sides as needed to ensure even blending.
- Add 1 tablespoon fresh lemon juice, then season with salt and freshly ground black pepper to taste. Pulse once more to combine. Taste and adjust seasoning as needed. Set aside in a small bowl for dipping.
- Rinse and dry cherry tomatoes and fresh basil leaves thoroughly.
- Thread one cherry tomato onto a toothpick, followed by a folded basil leaf, then a small mozzarella ball. Repeat until you have about 20-25 skewers.
- Arrange the skewers on a serving platter, leaving space for the pesto dipping bowl in the center.
- Optionally, drizzle a tiny bit of olive oil over the skewers for gloss and richness.
- Serve immediately with the pesto dipping sauce on the side.
- If not serving right away, cover skewers with plastic wrap and refrigerate up to 2 hours. Bring to room temperature before serving.
Notes
Toast pine nuts lightly for deeper flavor. Use room temperature mozzarella and pesto for best taste. Avoid overprocessing pesto to prevent bitterness. Fold basil leaves lengthwise to prevent tearing. Pat tomatoes dry if very juicy to avoid soggy skewers. Pesto can be made up to 2 days ahead and stored with olive oil on top to keep fresh.
Nutrition
- Serving Size: 1 skewer
- Calories: 70
- Fat: 5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 4
Keywords: mini caprese skewers, pesto dipping sauce, easy appetizer, party snack, fresh basil, mozzarella, cherry tomatoes