Italian Skewers Appetizers
Equipment
- 12 wooden skewers (6–8 inch)
- 1 small cutting board
- 1 Chef's knife
- 1 Small bowl
- 1 serving platter
Ingredients
- 24 piece cherry tomatoes
- 12 balls fresh mozzarella bocconcini; small
- 12 slices salami thin
- 12 leaves fresh basil large
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper freshly ground
- 2 tablespoon pesto optional, for drizzling; prepared
Instructions
- Soak the wooden skewers in water for 10 minutes if you plan to serve the skewers later so they do not dry out.
- Rinse and pat dry the cherry tomatoes and fresh basil leaves on a paper towel.
- In a small bowl whisk together the olive oil, balsamic vinegar, dried oregano, salt, and black pepper to make a quick dressing.
- Place the mozzarella balls in the bowl with the dressing and gently toss to coat them evenly.
- Lay out the salami slices on the cutting board and, if large, fold each slice into quarters to create neat, bite-size pieces.
- Assemble each skewer by threading on one cherry tomato, then one folded slice of salami, one basil leaf, and one marinated mozzarella ball.
- Repeat the layering pattern until all skewers are assembled, ending with a cherry tomato on top for presentation if desired.
- Arrange the finished skewers on a serving platter in a single layer.
- Lightly drizzle any remaining dressing over the skewers, avoiding excess so they do not become soggy.
- If using, drizzle a small amount of pesto over the skewers just before serving.
- Let the skewers rest in the refrigerator for about 10 minutes to chill and allow flavors to meld.
- Serve the Italian skewers slightly chilled or at cool room temperature.
Notes
For best results, use high-quality olive oil, sweet ripe cherry tomatoes, and fresh, moist mozzarella, as these ingredients drive most of the flavor. If making ahead, assemble up to 4 hours in advance, cover tightly, and refrigerate, then add any pesto or extra drizzle right before serving to keep the basil vibrant. You can vary the skewers by swapping salami for prosciutto, adding a black olive, or using marinated mozzarella pearls for extra flavor. If serving outdoors, keep the platter on a tray of ice to maintain freshness, and always taste and adjust seasoning—especially salt and acidity—right before you bring them to the table.
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