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There’s something inherently satisfying about the warmth and creaminess of a well-made risotto, especially on a chilly evening. I always make sure to stir constantly while adding the broth gradually; this technique releases the starches from the rice and creates that ideal, luscious texture. Trust me, it’s the little things that can make such a difference, like letting the rice rest for a few minutes before serving — it allows the flavors to meld beautifully.
caprese skewers
Ingredients
Method
- Rinse the cherry tomatoes and pat dry with a kitchen towel so they don’t slip on the skewers.
- Drain the mozzarella balls. If they’re very wet, press them gently between paper towels. This helps the oil and salt stick better.
- Thread in this order: cherry tomato, basil leaf (fold if large), mozzarella ball, another tomato. Repeat for all skewers.
- Arrange the finished skewers on a plate or platter in a single layer.
- Drizzle with olive oil. Sprinkle with kosher salt and black pepper. I add half the salt, taste one, then finish if it needs more.
- Serve right away, or cover and refrigerate for up to 4 hours. Wait to salt until just before serving if making ahead.
Notes
Practical tips
Your basil makes a difference here. I pick leaves that aren’t bigger than my thumb—too big and you end up chewing forever. If all you have are XL leaves, stack and fold them so they fit neatly on the stick. The tomatoes matter too: get the sweetest you can find. Room temperature tomatoes taste way better than cold. I let them sit out at least 30 minutes before assembling, otherwise the flavor falls flat. I don’t always use all the oil. If your mozzarella is packed in oil, you can skip it, or just brush lightly with my fingers. Sometimes I sneak a couple of cracks of coarse black pepper at the end for a little bite – it’s worth it.Swaps and variations that work
I’ve tried this with small bocconcini and grape tomatoes, even halved cherry tomatoes if that's all I have. Harder cheeses like feta don’t thread well—they break, so I stick to soft mozzarella. For a snackier twist, slide on a cube of crusty bread between the tomato and cheese; just drizzle a little extra oil if you do.Make-ahead and storage
You can assemble these about 4 hours in advance. Don’t salt them until serving or the tomatoes get weepy. Cover tightly and keep in the fridge. Leftovers get a little sad by day two, but I chop them into a salad and it still works.I reach for these caprese skewers at family get-togethers because they buy me time. They disappear fast and I can actually chat instead of wrestling with a fussy appetizer tray.
Practical tips
Your basil makes a difference here. I pick leaves that aren’t bigger than my thumb—too big and you end up chewing forever. If all you have are XL leaves, stack and fold them so they fit neatly on the stick.
The tomatoes matter too: get the sweetest you can find. Room temperature tomatoes taste way better than cold. I let them sit out at least 30 minutes before assembling, otherwise the flavor falls flat.
I don’t always use all the oil. If your mozzarella is packed in oil, you can skip it, or just brush lightly with my fingers. Sometimes I sneak a couple of cracks of coarse black pepper at the end for a little bite – it’s worth it.
Swaps and variations that work
I’ve tried this with small bocconcini and grape tomatoes, even halved cherry tomatoes if that’s all I have. Harder cheeses like feta don’t thread well—they break, so I stick to soft mozzarella. For a snackier twist, slide on a cube of crusty bread between the tomato and cheese; just drizzle a little extra oil if you do.
Make-ahead and storage
You can assemble these about 4 hours in advance. Don’t salt them until serving or the tomatoes get weepy. Cover tightly and keep in the fridge. Leftovers get a little sad by day two, but I chop them into a salad and it still works.