Mozzarella Skewers

There’s something about a platter of mozzarella skewers that instantly lifts the mood.

Picture glossy cherry tomatoes, bright basil leaves, and pillowy white mozzarella pearls threaded onto little sticks, glistening with a drizzle of olive oil and a sprinkle of cracked pepper.

This is a light, invigorating appetizer that comes together in minutes—perfect when you need something impressive without turning on the stove.

It’s ideal for busy weeknights, casual family snacking, or anyone new to cooking who still wants a “wow” moment.

I once threw these together when friends arrived early for dinner; while the main dish was running late, these colorful bites kept everyone happy and chatting around the coffee table.

They shine at last-minute gatherings, potlucks, summer picnics, or even as a quick, no-fuss lunch beside a bowl of soup.

Ready to bring this simple, crowd-pleasing dish to life?

Why You’ll Love It

• Delivers bright, fresh Italian flavor in every single bite
• Assembles quickly—perfect for last-minute entertaining or weeknight snacking
• Requires no cooking, so your kitchen stays cool and clean
• Impresses guests with a colorful, elegant appetizer presentation
• Adapts easily with add-ins like olives, salami, or roasted peppers

Ingredients

• 24 pieces mozzarella balls (bocconcini), drained — use high‑quality, well-drained cheese
• 24 pieces cherry tomatoes, whole — pick firm, sweet tomatoes
• 12 leaves fresh basil, large — choose bright green, unbruised leaves
• 2 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 1 tablespoon balsamic glaze — a thicker glaze clings better to skewers
• 1/4 teaspoon salt, fine — sprinkle lightly to avoid overpowering
• 1/4 teaspoon black pepper, freshly ground — grind just before using for best flavor

Step-by-Step Method

Prep the Ingredients

Pat the mozzarella balls completely dry with paper towels to remove surface moisture.

Rinse cherry tomatoes under cool water, then dry them thoroughly so no excess water dilutes the flavors.

Gently rinse basil leaves and pat them dry, keeping them as intact as possible.

Set everything out in small bowls to make skewering quick, tidy, and organized.

Assemble the Skewers

Thread one cherry tomato onto a wooden skewer.

Fold a basil leaf in half to protect it from tearing, then slide it onto the skewer.

Add one mozzarella ball.

If the skewers are long, repeat this sequence once more.

Space ingredients slightly so they sit snugly but not crushed together.

Arrange on the Platter

Lay the finished skewers in a single layer on a small serving platter.

Avoid stacking them, which can bruise the basil and cause the mozzarella to weep moisture.

Angle the skewers slightly for a more attractive presentation.

Leave a little space between each skewer so drizzles of oil and glaze distribute evenly.

Drizzle the Dressings

Drizzle extra-virgin olive oil evenly over all the skewers, moving your hand back and forth for light coverage.

Follow with a thin zigzag drizzle of balsamic glaze; use a light touch so it doesn’t overpower the mozzarella.

Aim for a glossy sheen rather than heavy pooling on the platter.

Season & Rest

Sprinkle fine salt and freshly ground black pepper evenly over the skewers.

Use your fingers to season lightly so no single bite is overly salty.

Let the skewers rest at room temperature for about 10 minutes.

This short rest allows the flavors to meld and the cheese to soften slightly for better taste.

Ingredient Swaps

• Use marinated mozzarella balls or cubed firm mozzarella if bocconcini aren’t available.
• Swap cherry tomatoes with grape tomatoes or small wedges of ripe regular tomatoes.
• Replace basil with fresh oregano, parsley, or baby arugula if basil is scarce.
• For dairy-free/vegan, use plant-based mozzarella-style cheese; for budget, use cubed low-moisture mozzarella.
• Instead of balsamic glaze, reduce regular balsamic vinegar with a bit of sugar or use a light drizzle of plain balsamic vinegar.

You Must Know

– Scale – For a crowd, plan about 3–4 pieces of mozzarella and 3–4 tomatoes per person (1–2 skewers), and increase oil and glaze proportionally (about ½ tablespoon oil and ½ teaspoon glaze per person) so each skewer gets a light, shiny coating, not a drip-heavy one.

Serving Tips

• Serve upright in a narrow glass or jar for an eye-catching centerpiece.
• Arrange in concentric circles on a white platter; drizzle glaze just before serving.
• Pair with a small bowl of pesto or olive tapenade for dipping.
• Add to an antipasto board with cured meats, olives, and marinated vegetables.
• Skewer into a halved melon or cabbage base to create a standing bouquet display.

Storage & Make-Ahead

Mozzarella skewers keep in the fridge, tightly covered, for up to 24 hours.

Assemble, then wait to drizzle olive oil, balsamic, salt, and pepper until just before serving for best flavor and basil freshness.

These skewers don’t freeze well—the mozzarella texture and basil quality deteriorate after thawing.

Reheating

Reheat mozzarella skewers gently to avoid rubbery cheese.

Use a low-power microwave in short bursts.

Use a 300°F (150°C) oven for a few minutes.

Or briefly warm components separately on the stovetop.

Mozzarella Skewers in Festivals

Every summer, I watch guests beeline straight for these mozzarella skewers, and they fit into a festival spread as naturally as string lights and paper lanterns.

When I’m planning a backyard “mini festival” with friends, I set out trays of them near the drink station, so people can grab a skewer in one hand and a glass in the other.

They’re perfect for outdoor crowds: no knives, no forks, no saucy fingers.

I prep them in the morning, cover the platter, and stack it in the fridge.

Right before guests arrive, I drizzle the balsamic glaze so it glistens in the evening light.

As music drifts in and conversation ramps up, those little red‑white‑green bites vanish faster than anything else.

Final Thoughts

Give these mozzarella skewers a try the next time you need a fresh, no-cook appetizer— they come together in minutes and always impress.

Don’t hesitate to tweak them with your favorite add-ins, like olives or salami, to make the recipe your own.

Frequently Asked Questions

Can I Make These Mozzarella Skewers Suitable for Vegan Guests?

Yes, you can—I’d swap mozzarella with marinated tofu cubes or firm vegan mozzarella, keep the tomatoes and basil, then drizzle olive oil and balsamic. I’ve served this at parties and nobody missed the cheese.

How Do I Safely Transport Mozzarella Skewers to a Picnic?

I’d chill them first, then tuck skewers snugly in a lidded container, separated with parchment. I’d nestle that in a cooler with ice packs—like packing little flavor soldiers—so everything arrives cold, firm, and safe.

What Wine Pairs Best With Mozzarella Skewers for Entertaining?

I’d pour a chilled Pinot Grigio or Sauvignon Blanc; their crisp acidity cuts the creamy cheese. When I host, guests always drain those bottles first, saying the citrusy snap makes every juicy bite pop.

Are Mozzarella Skewers Safe for Children With Tooth or Choking Concerns?

Yes, but I’d cut everything smaller, use blunt cocktail picks, and watch closely. I picture soft, tiny bites—halved tomatoes, mini mozzarella pieces—because when my nephew had tooth issues, that gentle texture made snacking feel safe.

How Can I Scale This Recipe for a Large Party or Catering Event?

You can scale it by planning 2–3 skewers per guest; I’d batch ingredients in big bowls, assemble assembly-line style, then tray them tightly so they look like colorful little soldiers marching across platters.