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.
Cherry tomato and bocconcini skewers are quick and easy appetizers to make. These make-ahead skewer appetizers are perfect for any occasion.
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About 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.
Ingredient Notes
Cherry tomatoes or grape tomatoes ā 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 ā these fresh mozzarella balls are also called ciliegine mozzarella.
Fresh basil leaves ā always go so well with tomatoes.
How To Make
Like our bruschetta with mozzarella or our Italian bread dipping oil, these are so easy to make ā 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.
Recipe Variation
- 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 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 ā mix 2 cups balsamic vinegar and 1/2 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 ā 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
Storing and Freezing
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 ā 60 minutes before serving.
These are not suitable to freeze.
Other Snack Ideas
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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Printable Recipe
Cherry Tomato and Bocconcini Skewers
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
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 ā 60 minutes before serving.
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