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Caprese Skewers With Diced Peaches - Fresh, Simple, and Bright

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cherry or grape tomatoes (1 pint)
  • Fresh mozzarella balls (ciliegine or bocconcini; about 8–12 ounces)
  • Ripe peaches (2 medium, diced into small cubes)
  • Fresh basil leaves (1 large bunch)
  • Extra-virgin olive oil
  • Balsamic glaze (store-bought or homemade reduction)
  • Flaky sea salt and freshly ground black pepper
  • Lemon (optional, for a quick zest or squeeze)
  • Honey (optional, a tiny drizzle if peaches aren’t very sweet)
  • Skewers (6–8 inch wooden or reusable cocktail picks)

Method
 

  1. Prep the peaches. Wash, dry, and dice peaches into small, bite-size cubes—about 1/2 inch. If the skins are tough, you can peel them, but it’s usually not necessary.
  2. Pat the mozzarella dry. Drain and lightly dry the mozzarella balls with paper towels so the skewers don’t get watery.
  3. Get the tomatoes ready. Rinse and dry cherry tomatoes. If they’re large, you can halve them; otherwise, keep them whole for a clean presentation.
  4. Set up your assembly line. Arrange tomatoes, mozzarella, diced peaches, and basil leaves in bowls. This speeds up the process and keeps things tidy.
  5. Build the skewers. Thread a tomato, then a basil leaf (fold larger leaves in half), a mozzarella ball, and a cube or two of peach. Repeat if your skewers are long enough, ending with a tomato for a neat finish.
  6. Season simply. Lay the skewers on a platter. Drizzle with extra-virgin olive oil and balsamic glaze. Sprinkle with flaky sea salt and a few cracks of black pepper.
  7. Add a bright touch. If you like, finish with a light zest of lemon or the tiniest squeeze for freshness. If your peaches aren’t sweet, a thin thread of honey over the platter can help balance acidity.
  8. Serve right away. These taste best fresh, while the basil is perky and the peaches are juicy.