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These Tomato and Fresh Mozzarella Skewers are the essence of summer and the perfect appetizer!
To me, this salad is pure and unadulterated SUMMER! Simply bursting with flavor; miniature heirloom tomatoes, fresh from the vine, Â their sweet juices exploding with each bite, creamy, soft, fresh mozzarella, salty, briny Kalamata olives and last but certainly not least - a double dose of delicious basil - tiny, spicy leaves along with a fabulous basil oil that is surely the essence of summer!
Use whatever type of small tomato you can find; cherry, grape, heirloom. I love to use a mixture of yellow, red and any other color I might spot at the market or growing in the garden. The balls of fresh mozzarella (official name is boconccini - isn't that fun?) are available at most larger groceries.
I grow the tiny-leaved Spicy Globe Basil and I just tuck a few sprigs here and there but any type of basil is fine. If your leaves are large, you can just fold them in half and skewer them in between the other ingredients.
You'll end up with more basil oil than you'll need for this recipe but no worries; it's fabulous drizzled on chicken, fish, veggies and it makes a delightful salad dressing when combined with a splash of good balsamic vinegar. Serve it in small dishes with a shower of freshly ground black pepper for dipping bread at the table.
If you're having a dinner party and want a simple yet impressive appetizer, stand these on end in a pretty glass surrounded by some crisp, warm crostini. Don't serve too many - they'll be quickly scarfed up and there won't be room for your wonderful dinner!
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Tomato and Fresh Mozzarella Skewers
Ingredients
- Ingredients:
- 24 large pitted olives
- 16 small balls of fresh mozzarella, bocconcini
- 16 cherry, grape or small heirloom tomatoes, red, yellow, purple, etc
- fresh basil, sprigs of tiny-leaved basil or large leaves
- Basil Oil, see recipe below
- sea salt
- freshly ground black pepper
Instructions
- Directions:
- Thread olives, Mozzarella, basil and tomatoes onto skewers in any order you wish. Repeat.
- Arrange on plates, drizzle with Basil Oil and sprinkle with sea salt and freshly ground black pepper.
- Serves 4 (2 skewers per person)
Nutrition
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Basil Oil
Ingredients
- Ingredients:
- 1 ½ cups lightly packed fresh basil leaves
- 1 cup olive oil
Instructions
- Directions:
- Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive oil. Whirl just until leaves are finely chopped (do not purée).
- Pour mixture into a 1- to 1 ½-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides, about 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour. 2. Pour mixture into a 1- to 1 ½-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.
- Place a very fine wire strainer or a regular strainer, lined with two layers of cheesecloth, Â over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Use for salad or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.
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I've never made basil oil, I'm gonna have to give that a go. I usually just thread my basil on the stick with the tomatoes and cheese. I've also never added olives.
This is what mine looked like...
http://fromchapelhilltochickenville.blogspot.com/2010/06/summer-fresh-caprese-salad-appetizer.html
I made these last night for an event and they were a huge hit and the presentation was beautiful! I will definitely be making these again and again!!
After having an amazing heirloom tomato burrata salad last week, I had decided I was going to try to make a similar skewered version for an event I had last night. Then I got this blog update in my in-box on Wednesday! Perfect timing...They were a huge hit! I will definitely be making these again!!
Lots of fresh taste and color.
These skewers look just scrumptious - all of my favorite ingrediens in one place! 🙂
These are GORGEOUS...perfect for hot Texas nights!!
These are gorgeous. I love the look of them. There's so much colour and texture and flavour. I love the look of your basil too. I haven't grown that variety before xx
That is the perfect summer salad. I love it on the skewers, looks fantastic!
How cute!
I make these in summer too but never thought to use pretty tomatoes. The red white and green is good for Christmas here in hot Aus.
I've never seen that teeny tiny basil before. I'll have to keep my eye out for it. I love your description of the flavour Chris!
I love the little individual "salads". They are fun to make and just as much fun to eat. Very pretty!!
Perfect salad for summer.
I would love to have one (or two) of these right now, even if it's not lunch time! This is a perfect summer appetizer that I will absolutely prepare soon!
I like Terra,love olives and these are calling me. This is such a dainty salad that is huge on taste. Very nice.
This is a perfect summer appetizer. I typically serve mine with pesto but love the idea of basil oil. I really do need to try and grow some.
I love the looks of this! So beautiful-you are so good at what you do!!
Gorgeous! The addition of olives is genius!
Great idea! The last picture made me smile.
I have to make the basil oil! My basil plant needs tsome major picking, so with that I have to make your olive oil! I just love that idea!! The summer skewer looks amazing, simple and delish, I love it!!
love, love, love this!! as you say it's just perfect for summer :))
Mary x
Looks beautiful! sandie
This looks so fresh and delicious! And the colors are lovely! Everything you make is always so beautiful!
Such a wonderful summer treat. I have not had any really good tomatoes yet.
Chris, I love the addition of olives! And I'm going to have to grow some Spicy Globe basil next year...too cute!