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    Home » Recipes » Savory Snacks

    Nov 21, 2021 · Modified: Nov 26, 2022 by Harriet

    Cherry Tomato and Bocconcini Skewers

    Jump to recipe card

    Cherry tomato and bocconcini skewers are the perfect poppable summer appetizer. These healthy caprese style skewer appetizers are quick to assemble with cherry tomatoes, creamy mozzarella balls, and fresh basil leaves.

    Tomato and bocconcini skewers.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍳 Step By Step Instructions
    • 📖 Variations
    • 💭 Recipe Tips
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 🌡️ Storage
    • 🍿 More Snack Ideas
    • 📋 Recipe Card
    • 💬 Comments

    Cherry tomato and bocconcini skewers are quick and easy appetizers to make. These make-ahead skewer appetizers are perfect for any occasion.

    👛 Cost To Make

    Estimated cost = $7.50 or $0.32 a skewer

    🌟 Why You'll Love This Recipe:

    • This recipe is so quick to make and requires no cooking.
    • It can be put together several hours in advance.
    • These caprese skewers are a light and healthy gluten-free alternative to other appetizers that can be heavy and oily. 

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image showing ingredients needed to make tomato and bocconcini skewers.

    Cherry tomatoes or grape tomatoes - try and get them about the same size as the cherry bocconcini. If you can only get large ones, you can always cut them in half.

    Cherry bocconcini - these fresh mozzarella balls are also called ciliegine mozzarella. 

    Fresh basil leaves - always go so well with tomatoes.

    🍳 Step By Step Instructions

    Image showing steps for making tomato and bocconcini skewers.
    Make these easy cherry tomato and bocconcini skewers with a combination of plain and marinated mozzarella balls.

    Like our bruschetta with mozzarella or our Italian bread dipping oil, these are so easy to make - all you need to do is thread a tomato, basil leaf, and a mozzarella ball onto a wooden skewer.

    We have used one cherry tomato and one mozzarella ball per skewer with a young basil leaf in between because we wanted to keep them small. But you can make them larger if you wish.

    📖 Variations

    • Replace the plain bocconcini with marinated mozzarella balls.
    • Thread on strips of meat like ham or prosciutto.

    💭 Recipe Tips

    Choose even-sized tomatoes

    To make the skewers look nice and presentable, make sure that the cherry tomatoes and bocconcini are about the same size. Because big cherry tomatoes can make the skewers look unbalanced and odd.

    If all you can get are large cherry tomatoes, cut them in half and put them on last with the cut side facing down, so the skewers can stand upright.

    Tips for using basil leaves

    As you can see in the pictures, we used young basil leaves that were not too large. We skewered them at the base of each leaf so that they curved and hugged the tomato. 

    If all you can get are large basil leaves, fold them in half as you skewer them.

    If the basil leaves are small, thread on two or three at a time to make the skewers look good.

    👪 Serving Size

    One cherry tomato and bocconcini skewer is a serving size.

    🍬 Calories Per Serve

    Each of these skewer appetizers is about 73 calories.

    🥗 Serving Suggestions

    You can serve these cherry tomato and bocconcini skewers as is or drizzle with some extra virgin olive oil, balsamic glaze, or balsamic reduction.

    To make a balsamic glaze - mix 2 cups balsamic vinegar and ½ cup brown sugar in a small saucepan. Put over medium heat stir constantly until the sugar has dissolved. 

    Bring to a boil, turn the heat down to low, and simmer until the liquid has reduced to half. 

    The finished glaze should be thick enough to coat the back of a spoon. Allow it to cool, transfer to a clean, dry jar, and store sealed in the fridge.

    To make a balsamic reduction - place 1 cup of balsamic vinegar into a small saucepan and bring it to a boil. Reduce the heat and simmer for about 10 minutes or until the vinegar has reduced and is syrup-like. Transfer to a bowl and allow to cool before using

    🌡️ Storage

    Because of the delicate basil leaves, these cherry tomatoes and bocconcini skewers should be made on the day.

    You can make them several hours in advance and store them covered in the fridge until ready. Allow them to come to room temperature about 30 - 60 minutes before serving.

    These are not suitable to freeze.

    🍿 More Snack Ideas

    • Caprese Crostini
    • Baked ham and cheese pinwheels
    • Mini bacon cheese quiche
    • Crescent roll recipes
    • Cornish pasties
    • Sweet corn fritters
    • Chicken meatballs with sweet chilli sauce
    • Manchego cheese tapas
    Close up of cherry tomatoes and marinated bocconcini on skewers.

    I do hope that you give this recipe for cherry tomato and bocconcini skewers a try. If you do, please come back and leave a comment below because I would love to know how you went.


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    📋 Recipe Card

    Cherry tomato and bocconcini skewers on a serving platter.

    Cherry Tomato and Bocconcini Skewers

    Cherry tomato and bocconcini skewers are quick and easy appetizers to make. These make-ahead skewer appetizers are perfect for any occasion.
    Print Recipe
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    Prep Time : 15 mins
    Cook Time : 0 mins
    Cuisine: : Australian, Italian
    Course : Appetiser
    Servings : 23 skewers
    Calories : 73 : kcal
    Estimated Cost (AUD) : $7.50 or $0.32 a skewer

    INGREDIENTS

    • 23 cherry tomatoes about the same size as the bocconcini
    • 23 cherry bocconcini (220 grams / 7 ounce)
    • 23 fresh basil leaves
    • Salt and pepper optional
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Rinse and dry the cherry tomatoes.
    • Drain the bocconcini and rinse under cold water.
    • Rinse the basil leaves under cool running water, let them drip dry for a few moments over the sink. Pull off 23 nice-looking leaves.
    • Next, assemble the skewers by threading a tomato, basil leaf, and mozzarella ball onto a wooden skewer. Repeat with the remaining ingredients.
    • Arrange on a serving platter, sprinkle with salt and pepper and drizzle with olive oil.

    Notes

    • The 220 gram (7 ounces) container of cherry bocconcini we used had 23 bocconcini balls. The 220 gram (7 ounces) container of cherry bocconcini we used had 23 bocconcini balls.
    • Because of the delicate basil leaves, these cherry tomatoes and bocconcini skewers should be made on the day.
    • You can make them several hours in advance and store them in the fridge until ready. Allow them to come to room temperature about 30 - 60 minutes before serving.
    Nutrition Facts
    Cherry Tomato and Bocconcini Skewers
    Serving Size
     
    1 skewer
    Amount per Serving
    Calories
    73
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    10
    mg
    3
    %
    Sodium
     
    22
    mg
    1
    %
    Potassium
     
    38
    mg
    1
    %
    Carbohydrates
     
    1
    g
    0
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    104
    IU
    2
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    103
    mg
    10
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Savory Snack Ideas

    • BBQ Chicken Sliders
    • 3 Ingredient Onion Soup Dip
    • Ground Beef Sliders With Onion Soup Mix
    • Puff Pastry Tomato Tartlets

    Reader Interactions

    Comments

    1. Francis says

      December 21, 2021 at 3:14 pm

      5 stars
      Test

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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