Ingredients
- Cherry or Grape Tomatoes: 1 pint (about 2 cups). Choose ripe, firm tomatoes that are sweet and juicy. Multi-coloured heirloom cherry tomatoes can add visual appeal.
- Fresh Mozzarella Balls (Ciliegine or Perlini): 8 ounces (about 227g). Ciliegine (cherry-sized) are ideal, but Perlini (pearl-sized) work well too; you might use two per skewer if they’re very small. Ensure they are packed in water or whey for freshness.
- Fresh Basil Leaves: 1 large bunch (about 40-50 medium to large leaves). Pick vibrant green leaves, free from blemishes. The aroma should be potent.
- Extra Virgin Olive Oil: 2-3 tablespoons. A good quality, fruity olive oil will enhance the flavours significantly.
- Balsamic Glaze: 2-3 tablespoons. You can buy pre-made balsamic glaze or make your own by simmering balsamic vinegar until reduced and thickened.
- Fine Sea Salt: To taste (approximately 1/4 – 1/2 teaspoon). Enhances all the other flavours.
- Freshly Ground Black Pepper: To taste (approximately 1/4 teaspoon). Adds a subtle kick.
- Wooden or Bamboo Skewers: Approximately 20-25 (4 to 6-inch skewers are ideal). Small cocktail skewers work perfectly for appetizer portions.
Instructions
- Prepare the Ingredients:
- Gently rinse the cherry or grape tomatoes under cool water and pat them completely dry with a clean kitchen towel or paper towels. This helps the olive oil and seasonings adhere better.
- Drain the fresh mozzarella balls from their liquid. If they seem overly moist, you can lightly pat them dry with a paper towel as well. If using larger mozzarella balls (like bocconcini), cut them into bite-sized pieces, roughly the same size as your tomatoes.
- Carefully wash the basil leaves and pat them dry. Select whole, unblemished leaves. If the leaves are very large, you can fold them in half before skewering.
- Assemble the Skewers:
- Take a skewer. Begin by threading one cherry tomato onto the skewer, pushing it about an inch from the bottom.
- Next, take a basil leaf. You can fold it in half if it’s large, to make it more compact and provide a concentrated basil flavour in one bite. Thread the folded basil leaf onto the skewer.
- Follow with a fresh mozzarella ball.
- Repeat the pattern if your skewers are long enough (e.g., tomato, basil, mozzarella again), or simply aim for a pleasing single sequence on shorter appetizer skewers. Most common is one of each per small skewer. Ensure ingredients are snug but not so tight they split.
- Arrange for Serving:
- As you complete each skewer, lay it flat on a serving platter or large plate. Arrange them in a single layer if possible, or with minimal overlapping to prevent crushing.
- Dress the Skewers:
- Once all skewers are assembled and arranged, lightly drizzle them with the extra virgin olive oil. Aim for an even, light coating.
- Next, drizzle generously with the balsamic glaze. You can do this in a zigzag pattern across the platter for a beautiful presentation.
- Finally, season the skewers with a light sprinkling of fine sea salt and freshly ground black pepper. Taste one (chef’s privilege!) and adjust seasoning if necessary.
- Chill (Optional but Recommended):
- For best flavour, you can cover the platter loosely with plastic wrap and chill in the refrigerator for about 15-30 minutes before serving. This allows the flavours to meld slightly and ensures they are refreshingly cool. However, avoid chilling for too long, as tomatoes can lose some flavour and texture if overly cold, and mozzarella can become too firm. Serve within an hour or two of preparation for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 65
- Protein: 3g