Caprese Skewers with Prosciutto

Note from Ana

These skewers are one of those little recipes that are almost suspiciously easy to make, but the combination of flavours is so, so delicious that you really do not quite believe it until you try them. Tomato, basil, mozzarella, prosciutto, a little olive oil, a little balsamic, it all sounds simple, and it is simple, but together it tastes like the kind of appetizer people keep reaching for without even realising how many they have had.

I usually make these when we are having guests over and grilling outside, so everyone has something to snack on while they wait for the main meal. They are perfect for that. Easy to prepare, easy to serve, no fuss, no complicated last-minute cooking, and they look so pretty on a platter too. Which, I have to say, is always nice when you are hosting and trying to look calm and organised, even if five other things are happening in the kitchen.

And if I can be honest, these flavours feel very close to home for me. Prosciutto, tomatoes — or pomidori, as we say in my Croatian dialect — cheese, basil, olive oil… these are the flavours of Croatia to me. Fresh, simple, sun-filled food that does not need much to be good. Just good ingredients and a little bit of care.

My family loves these because they feel a little special, but they are so easy to eat and enjoy. There is something about food on skewers that makes everyone instantly more interested, which is honestly quite useful. And the balance here is just lovely, juicy tomato, creamy mozzarella, salty prosciutto, fresh basil, and that little drizzle on top bringing everything together. It is one of those combinations that just works.

And now I will tell you the real secret of when these skewers taste their absolute best. Friday night. The kids are in bed, you know you do not have to get up early the next morning, you pour yourself a glass of wine, sit down in front of the TV, and snack on these little skewers in peace. That, in my opinion, is when they truly shine. You can share them with your partner if you want. Your decision.

All the best,

Ana

P.S. If you are tired of wondering what to make for dinner every single day, I would love to help. Join Five Dinners, my free newsletter where, every weekday, I send a dinner idea, simple side suggestions when needed, and little meal-planning tips to help you make the most of each recipe and make dinner feel easier.

How to serve

Serve these caprese skewers chilled or at cool room temperature, arranged on a platter so everyone can easily grab one as they pass by. I love serving them as a simple appetizer before grilled meat, fish, or a relaxed summer-style lunch, but they are also lovely as part of a bigger snack board with olives, bread, crackers, and a few other easy bites. If you are entertaining, they are perfect with a glass of wine or something cold to drink, and because they are already neatly portioned, they make hosting feel just a little easier.

Tips for Success

• The biggest tip for skewers like this is to use the best ingredients you can find, because there is nowhere for anything to hide here. When a recipe is this simple, good tomatoes, good mozzarella, and good prosciutto make all the difference. If the tomatoes are sweet and the mozzarella is fresh, you are already halfway there.
• Make sure to drain the mozzarella well before assembling. This is such a small step, but it matters. If the bocconcini are too wet, the platter can become watery and the skewers lose that nice fresh look. I usually pat them gently with paper towel just to be safe.
• Try to choose similar-sized tomatoes and mozzarella balls so the skewers look neat and are easier to eat. It is not about making them perfect, just balanced enough that every bite feels right and nothing slides off awkwardly at the wrong moment.
• When it comes to the prosciutto, fold it loosely rather than wrapping it too tightly. You want it to look soft and inviting, not packed on. That loose fold also makes the skewers look prettier and gives a nicer texture when you bite into them.
• If you are making them ahead, assemble the skewers first but leave the olive oil, balsamic glaze, salt, and pepper until closer to serving time. That way everything stays fresher and the basil and tomatoes keep their best texture. A last-minute drizzle always makes them look and taste better.
• And finally, do not overdo the salt. Prosciutto already brings a lot of savoury flavour, so often you only need the tiniest pinch, if any at all. Taste one first, then decide. It is one of those recipes where a light hand really works in your favour.
• Simple recipes like this are all about freshness, balance, and a little care, and when you get those right, they feel effortlessly special.

Substitutions & Variations

• These skewers are wonderfully easy to adjust, which is one of the reasons I love them so much. If you cannot find bocconcini, you can use pieces of fresh mozzarella cut into bite-sized chunks. It still gives you that same creamy, lovely feel.
• If you do not have prosciutto, you can use another thin cured meat like ham, speck, or even salami for a slightly different flavour. And if you want to keep them vegetarian, simply leave the prosciutto out. The skewers will still be absolutely delicious with just the classic caprese ingredients.
• For the tomatoes, cherry tomatoes or grape tomatoes both work well. I like using the sweetest ones I can find, because in a simple recipe like this, a good tomato really makes a difference.
• If you do not have fresh basil, I would honestly try to wait until you do, because it is such an important part of the flavour here. But in a pinch, a little fresh baby spinach or even rocket can work for a different twist, especially if you are making them more as a casual snack than a classic caprese-style bite.
• You can also change the finish a little. Instead of balsamic glaze, a light drizzle of plain balsamic vinegar works well, or even just a little extra olive oil and black pepper for a simpler version. A tiny drizzle of pesto can also be lovely if you want something a bit more herby and rich.
• If you want to make them feel a little more special, you can add an extra layer with marinated artichoke hearts, roasted capsicum, or even a small folded leaf of rocket. It changes the look and flavour a little, but still keeps that fresh Mediterranean feel.
• And if you are serving them for a more relaxed lunch or platter, you can skip the skewers altogether and turn the same ingredients into a caprese-style platter or little salad. Same flavours, same charm, just a different presentation.

Storage Tips

These caprese skewers are definitely best enjoyed fresh, when the tomatoes are juicy, the basil still looks bright, and the mozzarella is at its loveliest. That is when they really shine.

If you need to make them ahead, assemble the skewers a few hours in advance and keep them covered in the fridge. I would wait to add the olive oil, balsamic glaze, salt, and pepper until closer to serving time, so everything stays fresh and the basil does not darken too much.

If you have leftovers, store them in an airtight container in the fridge and enjoy them within 1 day. They will still taste good, but the basil may soften a little and the tomatoes can release some juice, so they are never quite as pretty the next day.

One little tip: if you know they will be sitting in the fridge for a while, line the container with a piece of paper towel underneath the skewers. It helps catch a bit of extra moisture and keeps everything looking nicer.

These are one of those simple bites that really do reward freshness, so for the best result, I always try to serve them the same day.