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1
Soak the bamboo skewers for a minimum of thirty minutes. Wash the vegetables, drain the mozzarella, and preheat the grill to medium.
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2
Small dice the red onion, mince the garlic clove, and place them in the bowl you plan to serve the caprese in, along with the crushed red pepper, 1 tablespoon of the olive oil, and the balsamic vinegar.
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3
Thread the tomatoes onto skewers from top (vine end) to bottom. Leave 2-3 inches of room at the top and base of the skewer for ease of handling. Thread the ciliegine onto skewers as well, again leaving a couple inches at each end of the skewer. Set all prepped skewers on a sheet pan. Use a pastry brush to sweep the remaining tablespoon of olive oil over both sides of the tomatoes and mozzarella. Season with a hefty pinch of salt and some freshly cracked black pepper.
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4
Grill the tomatoes over medium heat, turning every-so-often, for about 9 minutes, or until the skins have some grill marks and the tomatoes are starting to pop and sizzle. Remove the tomato skewers back to a sheet pan and turn the grill up to high heat.
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5
Grill the mozzarella skewers for about two minutes total, turning halfway through. After the first minute, the ciliegine will start to lose their ball shape and go melty, turn them over and cook for another minute. Remove skewers back to the sheet pan with the tomatoes.
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6
Transfer the grilled tomatoes and mozzarella into the serving bowl and use a spoon to gently toss to coat with the onions, garlic and dressing. Taste and adjust seasoning with more salt or pepper to your liking. Tear the basil leaves over top of the caprese just before serving.
