Tomato Basil Mozzarella Skewers
Equipment
- 12 wooden skewers
- 1 Small mixing bowl
- 1 measuring spoon set
Ingredients
- 24 piece cherry tomatoes whole
- 24 piece fresh mozzarella balls drained bocconcini
- 24 leaves fresh basil whole
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Thread one cherry tomato onto a skewer, followed by one basil leaf folded in half, and one mozzarella ball.
- Repeat the layering of tomato, basil, and mozzarella until each skewer has two of each, ending with a tomato on top.
- Arrange the assembled skewers in a single layer on a serving platter.
- Drizzle the balsamic-olive oil mixture evenly over the skewers.
- Let the skewers rest for about 10 minutes at room temperature to allow the flavors to meld before serving.
Notes
For best results, use room-temperature tomatoes and mozzarella so their flavors are more pronounced, and pat the mozzarella dry so excess moisture does not dilute the seasoning or make the skewers soggy. If preparing ahead, assemble the skewers up to a few hours in advance, cover tightly, and refrigerate, but wait to add the dressing until shortly before serving. You can vary the presentation by using colorful cherry tomato varieties, adding a small piece of prosciutto, or finishing with a sprinkle of flaky sea salt. If wooden skewers have rough edges, gently trim or sand them so the basil leaves do not tear, and always taste and adjust the seasoning of the dressing to balance acidity and salt to your preference.
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