Mozzarella Skewers
Equipment
- 12 wooden skewers
- 1 medium mixing bowl
- 1 small serving platter
Ingredients
- 24 piece mozzarella balls bocconcini; drained
- 24 piece cherry tomatoes whole
- 12 leaves fresh basil large
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Pat the mozzarella balls dry with paper towels to remove excess moisture.
- Rinse and dry the cherry tomatoes and basil leaves thoroughly.
- Thread one cherry tomato, one basil leaf folded in half, and one mozzarella ball onto each skewer, repeating once more if the skewers are long.
- Arrange all the prepared skewers in a single layer on the serving platter.
- Drizzle the olive oil evenly over the skewers.
- Lightly drizzle the balsamic glaze over the skewers in a thin zigzag pattern.
- Season the skewers evenly with salt and black pepper.
- Let the skewers rest for 10 minutes at room temperature to allow the flavors to meld before serving.
Notes
For best results, use high-quality, well-drained mozzarella so the skewers don’t get watery and keep the basil as dry as possible to prevent wilting. If using wooden skewers ahead of time, store assembled skewers in the fridge and bring them to room temperature for 10–15 minutes before serving for better flavor. You can vary the skewers by adding a piece of salami, a small olive, or a roasted pepper strip, but avoid overloading each skewer so they’re easy to eat in one or two bites. Adjust the balsamic glaze and salt carefully, since both can quickly overpower the mild mozzarella, and always taste one skewer before serving to fine-tune the seasoning.
Tried this recipe?Let us know how it was!