Watermelon Caprese Skewers with Balsamic Glaze

For the most part, I’m surviving quarantine fairly well.  I’ve learned I can tolerate a significant amount of isolation, and I have a ton of hobbies to keep myself busy at home.  What I do miss is outdoor activities:  pool time, vacationing in the sun, patio time with friends, and outdoor yoga at the Denver Botanical Gardens.

Not only is Yoga at the Gardens one of my favorite classes of all time, I also love the social aspects tied to it.  What’s more fun than practicing yoga outdoors with dear friends, and then visiting afterward with wine and appetizers as the sun sets over the lily pond.  It’s truly the best.

This recipe is actually something I threw together for an evening at the gardens last year, but never got around to sharing.  As we close in on Independence Day, you might be looking for something different (yet simple!) to make for your local festivities.  This dish is perfect for an outdoor bash, no matter what size.

I think everyone loves a traditional caprese salad, and this recipe has all of those fabulous flavors.  Where it gets interesting is the addition of watermelon for a surprise sweetness and the handheld skewer presentation.  It was a huge hit with the ladies last year at the gardens.  I hope you love them as much as we did!

Watermelon Caprese Skewers with Balsamic Glaze | No Thanks to Cake

This recipe is perfect for any summertime event. The combination of watermelon, tomatoes, and mozzarella are a crowd favorite, made slightly savory by the addition of basil and balsamic glaze.

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Ingredients

  

• 8 watermelon balls
• 8 grape tomatoes, any color
• 1 small pkg. basil leaves
• 8 bite-sized mozzarella balls
• salt and pepper
• balsamic glaze, for drizzle

Instructions

 

• Use a watermelon baller to create the watermelon balls for this recipe.
• Once you have your watermelon balls created, it's time to assemble. You'll need a skewer, long toothpick, or other mechanism to thread your skewers.
• Add your watermelon first, then thread your basil leaf capturing only one end of the leaf. Next add a mozzarella ball, then thread the other end of your leaf. Finally, add a grape tomato. Set aside and repeat until all skewers have been filled. Note; I used yellow grape tomatoes to create a color contrast, but you could easily use red if you prefer.
• Sprinkly lightly with salt and pepper and place in the refrigerator (covered) until it's time to serve.
• Right before you serve the skewers, drizzle lightly with balsamic glaze.