Mini Skewers Appetizers
Equipment
- 20 wooden cocktail skewers
- 1 small cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 serving platter
- 1 small spoon
Ingredients
- 10 piece cherry tomatoes red halved
- 10 piece cherry tomatoes yellow halved
- 20 piece mini mozzarella balls drained
- 20 leaves fresh basil small
- 20 slices cucumber rounds 0.5-inch thick
- 20 slices salami thin folded
- 20 piece pitted black olives whole
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Place the cherry tomato halves, mozzarella balls, basil leaves, cucumber slices, salami slices, and olives on the cutting board in separate piles.
- In a small mixing bowl, whisk together the olive oil, balsamic glaze, salt, and black pepper until combined.
- Drizzle half of the dressing over the mozzarella balls and gently toss with a spoon to coat.
- Take one wooden cocktail skewer and thread on one cucumber slice, folding a salami slice onto it next.
- Add one marinated mozzarella ball and one basil leaf to the skewer.
- Finish the skewer with one red cherry tomato half and one black olive.
- Repeat skewering process with remaining ingredients, alternating red and yellow cherry tomato halves for color.
- Arrange the finished mini skewers neatly on the serving platter.
- Drizzle the remaining dressing lightly over the assembled skewers on the platter.
- Let the skewers rest for 10 minutes at room temperature to allow flavors to meld before serving.
Notes
For best results, use fresh, high-quality mozzarella and basil, and pat ingredients dry so they don’t water down the dressing or make the skewers slippery; if preparing ahead, assemble up to 4 hours in advance, cover tightly, and refrigerate, then bring to room temperature before serving and drizzle with dressing at the last minute to keep the basil vibrant and the textures fresh—also consider varying combinations (like omitting salami for a vegetarian option or swapping cucumbers for crisp bell peppers) to suit guests’ tastes and dietary needs.
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