Description
Tiny skewers of fresh mozzarella, tomatoes and basil. A great appetizer for summer entertaining.
This recipe makes 32 skewers, enough for 9-12 people, assuming 3-4 skewers per person.
Ingredients
Scale
You will need 32 4-inch bamboo skewers or something similar
- An 8-ounce contain of mini, pearl size mozzarella balls (about 100 balls per container)
- 2 pints of cherry tomatoes, halved (you'll need about 32 cherry tomatoes - 1 halved tomato per skewer)
- 1 large bunch of basil, leaves removed from the stems (you'll need about 64 leaves)
- Good quality Extra virgin olive oil
- Malden salt or sea salt
- Freshly ground black pepper
Optional Add-ons
- Pitted kalamata olives, halved (figure 1 olive per skewer)
- Thinly sliced prosciutto or Genoa salami, optional (figure two 1-inch pieces of meat per skewer)
- A drizzle of thick balsamic vinegar (balsamic reduction)
Instructions
- Thread the ingredients onto the skewers in alternating patterns: mozzarella ball, tomato, basil, mozzarella, tomato basil, mozzarella ball. If the basil leaves are large, fold them in half before skewering them. If you want some variation, include olives and/or prosciutto in some of the skewers.
- Lay the skewers out on a platter. Drizzle them generously with olive oil and sprinkle them with salt and pepper. Serve at room temperature.
- Prep Time: 30 min
- Category: Appetizer
- Method: no cook
- Cuisine: Italian