Let Me Tell You About Tomato Basil Mozzarella Skewers…
Okay, so you know those days when you want to impress guests (or, honestly, just yourself) but you're running on fumes and the fridge is mostly just condiments plus, like, three lonely tomatoes? That was me last summer, heat wave in full swing, when I cobbled together these tomato basil mozzarella skewers for a backyard thing. My cousin claimed she could eat a whole tray (she did), and my dog almost made away with one. True story. They're fresh, they’re snappy, and they come together faster than you’d think—assuming you don’t drop half the mozz balls on the floor like I did that one time. Well, live and learn!
Why I Keep Making These Skewers
I whip these up when I want an appetizer that's more colorful than potato chips but doesn’t require a PhD in pastry (no offense, bakers—your patience is heroic). My family gets weirdly competitive over who can stack the most on their plate, and I get to use up basil that’s on the edge of becoming a houseplant. (Honestly, I started growing basil so I could be that person who says, "Oh, it’s from my garden.") Oh, and if you spill olive oil on your shirt every single time: you are not alone. Ask me how I know.
What You'll Need (And What You Can Swap)
- Cherry tomatoes – Grape tomatoes work too; sometimes I even use chopped heirlooms if I'm feeling fancy, but they slide off the skewer a bit.
- Fresh mozzarella balls (bocconcini or ciliegine) – I grab whatever's on sale, but honestly, torn pieces from a big ball work in a pinch. My grandma swore by the Galbani brand, but honestly, store-brand is fine (don't tell her).
- Fresh basil leaves – If you’re out, arugula kinda works, but it’s not the same. Dried basil totally misses the mark, sorry.
- Olive oil – Extra-virgin if you have it. I've used regular olive oil and nobody noticed.
- Balsamic glaze (optional) – Sometimes I skip it because the bottle is hiding, but it adds a sweet-tangy oomph.
- Salt and pepper – Little sprinkle, otherwise it tastes a bit flat.
- Skewers – Toothpicks work if you’re low-keying it. I even used chopsticks once for a party platter (don't recommend; too wobbly).
How I Throw These Together
- First, give your tomatoes and basil a rinse. (I once skipped this and bit into a crunchy bit of...something. Not recommended!)
- Grab a skewer or toothpick and start with a tomato. Sometimes I alternate the order, but tomato first looks prettiest.
- Next, slide on a basil leaf. If they're huge, just fold 'em in half. Or quarters. Whatever fits.
- Add a mozzarella ball. If you’re using torn pieces, kinda smush them on—works fine, just looks rustic (which is code for messy, but who cares?).
- Repeat for as many skewers as you want. This is where I usually sneak a taste or three, "for quality control." Don’t judge.
- Arrange on a plate or tray, then drizzle with a bit of olive oil. Actually, I find it works better if you drizzle before plating, but either way, just don't drown them.
- If you’re feeling extra, add a zigzag of balsamic glaze and a sprinkle of salt and pepper. (I once tried to get fancy with flaky salt; it looked cool, but half fell off.)
Notes From My Messy Kitchen
- If you can only find regular-sized mozzarella, just cut it into chunks. It’s not Instagram-worthy, but it tastes the same.
- Sometimes the basil sticks out like floppy ears—fold it more, or just embrace the wild look!
- Tomatoes will sometimes crack if you push too hard. Happens. Just eat the evidence.
Experiments (And, Uh, Misadventures)
- I tried roasting the tomatoes once—made the whole thing kinda mushy. Wouldn’t do it again.
- Added prosciutto to a few once; it was great, but my vegetarian friend gave me The Look. Oops.
- I tried using marinated feta instead of mozzarella. Tasty, but crumbled everywhere. If you try it, keep napkins handy.
What If You Don't Have Skewers?
Honestly, just toss everything in a bowl, call it a salad, and act like it was the plan all along. Or use cocktail sticks, coffee stirrers, whatever’s lurking in the junk drawer. I’ve even cut straws in half in a pinch (not my proudest moment, but hey, it worked).
Storing Leftovers (Haha, What Leftovers?)
They’ll stay decent in the fridge for a day or so (maybe two if you hide them behind the mustard jar), but the basil wilts. Honestly, in my house, these never last more than an afternoon—somebody always nabs them from the tray.
How I Like to Serve These
Great as a starter—sometimes I put them out with a cold glass of white wine (or fizzy water if I’m pretending to be fancy). At BBQs, these always vanish first. My nephew eats them straight off the tray, no plate, just living his best life.
Things I Learned the Hard Way
- Don’t rush the assembly; I tried making these while catching up on a show once and stabbed my finger. Pay attention, at least for the pokey part!
- Go easy on the oil—too much and everything slips off. Trust me, chasing runaway mozzarella is not as fun as it sounds.
- Get fresh basil if you can; I tried dried once in a moment of desperation, and, yeah. Never again.
FAQ—Real Questions I’ve Actually Gotten
Can I make these ahead?
Sure can, but only a few hours ahead—otherwise the basil gets all limp and sad. If you must, wrap loosely and refrigerate, then add the oil/glaze right before serving.
What if I can’t find fresh mozzarella?
You can use regular block mozzarella, cut into chunks. Or, honestly, I once used cubed string cheese for a kids’ party. Worked fine. Nobody complained (and I didn’t mention it).
Any healthy swaps?
You could try part-skim mozz, or swap in cucumber for half the tomatoes for more crunch (I tried this and liked it, but the kiddo did not approve—so, you know, up to you).
Can I add more stuff?
Why not? Sometimes I toss in olives, or even a little roasted red pepper, which is probably not traditional, but whatever. Play with your food, I say!
Quick Tangent: Where I Find My Ingredients
For cheese, I’ve gotten some excellent deals at Trader Joe’s. If you want to make your own balsamic glaze, Simply Recipes has a great little guide. And honestly, I sometimes pick up fresh basil at the farmer’s market, but the supermarket stuff is totally fine too.
Alright, that’s probably more than you bargained for—but if you try these, let me know how they go. Or if you drop one on the floor, just… pretend it never happened. That’s what I do.
Ingredients
- 20 cherry tomatoes
- 20 fresh mozzarella balls (bocconcini or ciliegine)
- 20 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 8-10 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 mozzarella ball, and one basil leaf onto each skewer. Repeat the pattern until the skewer is full, leaving space at the ends for handling.
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3Arrange the assembled 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 to taste. Serve immediately.
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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