Cheese Skewers Appetizers
Equipment
- 16 wooden skewers (6-inch)
- 1 large cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 serving platter
Ingredients
- 8 ounce cheddar cheese cubed
- 8 ounce mozzarella cheese cubed
- 8 ounce gouda cheese cubed
- 1 cup cherry tomatoes whole
- 1 cup cucumber sliced into half-moons
- 1 cup seedless grapes whole
- 1/4 cup black olives pitted
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon salt fine
- 2 tablespoon fresh basil finely chopped
Instructions
- Cut the cheddar, mozzarella, and gouda cheeses into even bite-size cubes.
- Slice the cucumber into thin half-moons and pat dry with a paper towel.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, black pepper, and salt.
- Thread cubes of mixed cheese, cherry tomatoes, cucumber slices, grapes, and olives alternately onto each wooden skewer.
- Arrange the filled skewers neatly on a serving platter in a single layer.
- Drizzle the dressing evenly over the skewers.
- Sprinkle the chopped fresh basil over the top of the skewers.
- Let the skewers rest in the refrigerator for 10 minutes to allow flavors to meld before serving.
Notes
For best results, cut all cheese and vegetables to similar size so the skewers look uniform and are easy to eat, and avoid very soft cheeses that may crumble when skewered. If using wooden skewers, check for splinters and trim the sharp ends if serving to kids. You can vary the ingredients with other firm cheeses, seasonal fruits, or marinated vegetables, but keep a balance of salty, creamy, and fresh elements. Assemble close to serving time if using very juicy produce, and if preparing ahead, store covered in the refrigerator and add the dressing and herbs just before serving to keep the colors vibrant and textures crisp.
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