Caprese Skewers with Basil Pesto Marinade

Caprese salads – ripe tomatoes paired with mozzarella, basil and olive oil – are the epitome of summer. These quick, colorful skewers are the perfect summer nibble for serendipitous get togethers. Serve with Bonterra Sauvignon Blanc.

Caprese Skewers with Basil Pesto Marinade

Servings: Makes 12-16 kebabs


  • 1/2 cup tightly packed basil leaves
  • 2 cloves of garlic
  • 2 tablespoons pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • Sea salt and freshly ground pepper
  • 1 pint cherry tomatoes
  • 12 ounces mini mozzarella balls


Place basil, garlic, pine nuts, olive oil, vinegar, salt and pepper into a blender and blend until smooth. Toss tomatoes and mozzarella balls (if yours are larger than a large olive, cut them in half) with pesto and let sit at room temperature for 30-60 minutes.

Thread one tomato onto a skewer, followed by a mozzarella ball, followed by another tomato. Repeat with remaining tomatoes and mozzarella, transfer to a serving platter, and spoon additional pesto over the top.

Categories: Recipes
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