Let Me Tell You About These Little Skewers…
I’ve got this habit of making Tomato Basil Mozzarella Skewers whenever I’m not sure what else to bring to a picnic or potluck. It started one summer when I realized (far too late, as usual) that I’d promised to bring an appetizer to my neighbor’s BBQ and all I had were some tomatoes, a ball of mozzarella, and an old box of toothpicks. Well, it turns out even when you’re a bit of a scatterbrain in the kitchen, you can make something that looks like you actually planned ahead. And tastes bang on, too. If you’ve never tried threading cheese and tomatoes on tiny sticks while shooing the dog out from under your feet, I… actually wouldn’t recommend the dog part but the rest is magic.
Why I Keep Making These (and Maybe You Will, Too)
I make this when I want something fresh but don’t feel like turning on the oven or fussing about timing. My family goes a little wild for these skewers, especially my cousin who claims she never eats raw tomatoes—she’s always the first to finish the plate, go figure. Some days I even make a batch just for lunch (and yes, I know that’s not a thing but it totally should be). I used to hate threading the basil on because it always stuck to my fingers, but now I just embrace the mess. Besides, is anyone really judging when they taste this? Didn’t think so.
What You’ll Need (With My Usual Tweaks)
- About 20 cherry tomatoes (or grape tomatoes, or hey, I’ve even used halved baby plum tomatoes in a pinch)
- 200g fresh mozzarella – the little balls (bocconcini) work best, but honestly, torn-up big mozzarella is just as tasty
- A handful of fresh basil leaves (my grandmother was adamant about using Genovese basil, but any fresh kind is fine—don’t stress)
- 2 tablespoons extra virgin olive oil (but sometimes I just drizzle whatever’s in the cupboard, shh)
- 1 tablespoon balsamic glaze (optional, but I find it perks things up; you can use regular balsamic vinegar mixed with a touch of honey if you’re feeling fancy)
- Salt and black pepper to taste
- Cocktail sticks or little skewers (I’ve used bamboo ones, and once, actual twigs—don’t ask)
How I Throw These Together (It’s Not Rocket Science)
- First, give everything a quick rinse—especially the basil, because I once found a tiny snail in mine (let’s just say it added excitement to the meal).
- Thread a tomato onto a skewer, followed by a basil leaf (sometimes I fold them to make them fit), then a mozzarella ball. Repeat for as many as you want. Sometimes I reverse the order if I’m not paying attention—it still tastes good!
- If your mozzarella is too big, just tear it into bite-sized pieces. It’s rustic, which is chef-speak for ‘a bit messy’.
- Once all your skewers are ready, lay them out on a serving platter. This is where I usually sneak a tomato off the end, just to ‘check for quality’.
- Drizzle the olive oil over everything, followed by a little balsamic glaze. Sprinkle the salt and pepper on top. Don’t worry if it looks uneven—the flavor finds a way.
- Let them sit for 10 minutes if you can, so the flavors mingle, but honestly, I never manage to wait that long.
Things I’ve Learned (Sometimes the Hard Way)
- If you use mozzarella straight from the fridge, it tastes a bit bland—let it come up to room temp if you remember. But if you forget, it’s not the end of the world.
- Don’t overdo the balsamic or you’ll end up with soggy skewers. I found out the hard way at my aunt’s birthday—oops.
- Some days I skip the skewers and just toss everything in a bowl. It’s not as cute but just as tasty.
How I’ve Mixed It Up (and Once Missed the Mark)
- I tried using roasted red peppers instead of tomatoes once—good, but not the classic vibe. Maybe just stick with tomatoes if you want that summery feel.
- Cubed feta instead of mozzarella? Surprisingly delicious, though a little saltier (oh, and don’t add extra salt if you go this route, trust me).
- If you’re feeling bold, add a little pesto swirled on top. I did this for a picnic and it got rave reviews, except from my uncle who claims to hate green sauces. Can’t win ‘em all.
Do You Need Fancy Equipment? (Short Answer: Not Really)
Skewers or cocktail sticks are ideal, but I’ve totally used toothpicks and, once, coffee stirrers in a bind (don’t judge). If you don’t have a proper serving platter, a big plate or even a baking tray lined with parchment will do.
How Long Do They Keep? (Not That You’ll Need to Know)
Technically, you can stash these in the fridge for up to a day, covered. But honestly, in my house, they’ve never lasted that long. If you do manage to hide a couple for later, let them come back to room temp before eating. The mozzarella just tastes happier that way.
How I Like to Serve Them (And You Might Too)
I usually serve these as an appetizer before grilling, with a glass of cold white wine (or lemonade if it’s a kids’ party). Sometimes, we pair them with crusty bread and a few olives—makes it feel downright Mediterranean. My sister always tries to sneak hers onto her main plate, and I say, why not?
If I Could Do It Again (And I Do, A Lot): My Hard-Won Tips
- Don’t rush the threading—one time I snapped half the mozzarella balls with my Hulk hands and ended up with cheese crumbles everywhere.
- Basil wilts fast, so don’t assemble these ages ahead. I once made them the night before a picnic and let’s just say… limp leaves aren’t appetizing.
- Actually, I find it works better if you drizzle the oil after skewering, not before. Keeps your hands less slippery, too.
FAQ (No Silly Questions Here, Promise)
- Can I use dried basil instead of fresh?
Honestly, I wouldn’t. It just isn’t the same. But if you have to, maybe try a little, and let me know if you come up with something genius—I’m genuinely curious! - What if I can’t find balsamic glaze?
No biggie. Just use regular balsamic vinegar and add a pinch of sugar or honey. Or skip it, it still tastes fab. - Can I make a big batch for a party?
Absolutely. Get the kids to help. It’s assembly-line friendly, though watch them with the cheese or you’ll lose half the batch (true story). - Where do you get your skewers?
I usually pick them up at the supermarket, but there are some cute ones on Amazon. For eco-friendly picks, check out Bambu—I like their bamboo ones when I’m feeling fancy. - Can I prep anything ahead?
You can wash and dry the basil, halve the tomatoes, and cut the cheese (ha). But don’t assemble until close to serving or the basil gets sad. Trust me on this.
So there you have it. If you ever find yourself needing a last-minute, sunshine-on-a-plate type of snack, these Tomato Basil Mozzarella Skewers are your friend. And if you mess up a bit, well, that just means more for you. (Or so I tell myself.)
Ingredients
- 16 cherry tomatoes
- 16 fresh mozzarella balls (bocconcini or ciliegine)
- 16 fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 wooden skewers
Instructions
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1Wash and dry the cherry tomatoes and basil leaves.
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2Thread one cherry tomato, one basil leaf, and one mozzarella ball onto each skewer. Repeat the pattern to fill each skewer.
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3Arrange the skewers on a serving platter.
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4Drizzle the skewers with extra-virgin olive oil and balsamic glaze.
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5Sprinkle with sea salt and freshly ground black pepper before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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