My aunt brought these to every Easter gathering. The colors alone made everyone reach for seconds.

These low carb 3-ingredient caprese skewers are my go-to for holidays, especially Easter. My aunt used to walk in every year with a big white platter of these, and before the ham was even carved, half the tray would be gone. The bright red tomatoes, white mozzarella, and fresh green basil look so cheerful on the table that people reach for them before they even know what they are. They’re simple enough for a busy weeknight but pretty enough for any family gathering, and kids love helping thread the skewers.

Serve these caprese skewers slightly chilled or at cool room temperature on a white platter so the colors really pop. They pair nicely with baked or grilled chicken, ham, or roast turkey, and they’re perfect alongside deviled eggs and a simple green salad at Easter. For a fuller spread, add a low-carb veggie tray with ranch dip and a bowl of mixed olives. If you like a little extra flavor, set out a small dish of balsamic glaze or olive oil with salt and pepper for dipping, so guests can dress their own without adding carbs for everyone else.

Servings: 12

24 small fresh basil leaves, rinsed and patted dry

Gather your ingredients and tools: small wooden picks or short skewers (about 4 inches long), paper towels, and a clean white serving plate or platter. Pat the mozzarella balls dry with paper towels so they don’t drip on the platter later.

Prep the basil by rinsing the leaves gently under cool water and patting them completely dry. Choose the smaller, more tender leaves if you can, as they fit nicely on the picks and are milder in flavor for kids and picky eaters.

Rinse the cherry or grape tomatoes and dry them well with a clean kitchen towel or paper towels. Drying helps the tomatoes grip the picks better and keeps the finished skewers from getting watery on the plate.

To assemble each skewer, start by sliding one cherry tomato onto a wooden pick, pushing it about halfway up. Add one basil leaf, folding it in half if it’s large so it stays neat and doesn’t flop around. Then add one mozzarella ball to the end of the pick to anchor everything in place.

Repeat the assembly process with the remaining tomatoes, basil leaves, and mozzarella balls until you have 24 skewers. If you have a helper, one person can thread the tomatoes while another follows with basil and cheese to make it go quickly.

Arrange the finished skewers on a white plate or platter in a circular pattern or neat rows so the red, white, and green colors really show. For the Easter table, I like to overlap them slightly, almost like flower petals, so they look extra festive.

Cover the plate loosely with plastic wrap and chill in the refrigerator for at least 20 to 30 minutes before serving so the cheese stays cool and the flavors meld a bit. Remove from the fridge about 10 minutes before guests arrive so they’re not ice-cold when people bite into them.

Right before serving, check for any moisture that may have collected on the platter and gently dab around the edges with a paper towel if needed. Set the plate out in a cool spot on the buffet, away from direct sunlight or heat, and enjoy within 2 hours for the best texture and food safety.

For extra flavor while keeping things low carb, you can lightly drizzle the finished skewers with a small amount of balsamic vinegar or balsamic glaze and a touch of olive oil, then sprinkle with a pinch of salt and freshly ground black pepper. If you have very young or picky eaters, you can leave the basil off a few skewers or tear the basil into smaller pieces so the flavor is less strong. For a slightly richer version, use marinated mozzarella balls packed in olive oil and herbs; just blot them gently with paper towels before skewering so they don’t drip too much. You can also alternate the order—mozzarella, basil, then tomato—if you like the cheese on top for easier grabbing. To keep these safe, always keep the cheese refrigerated until you’re ready to assemble, use clean hands or food-safe gloves, and make sure all produce is rinsed and dried well. Once assembled, don’t leave the skewers at room temperature for more than 2 hours (or 1 hour if it’s very warm); after that, refrigerate any leftovers promptly and enjoy them within a day for the best texture and flavor.