Marinated Mozzarella Tomato Basil Skewers

So simple and flavorful, marinated mozzarella makes these Tomato Mozzarella Basil Skewers like nothing you have ever had. A caprese salad on a skewer but taken up a level by letting the mozzarella soak in olive oil, balsamic vinegar, garlic and herbs before making the skewers. A simple appetizer that will steal the show!

Fresh summer produce is what I live for and the tomato and basil is on the top of the list. These Marinated Mozzarella Tomato Basil Skewers came from a recent obsession with olive oil drenched mozzarella and this is just the beginning.

Tomato and basil and mozzarella are the trio that were made for each other. This Tomato Basil Pasta Salad is on repeat all summer in our house. And this Mozzarella Stuffed Chicken is another we would never want to live without!

Why you will love this:

• The mozzarella is out of this world! I don’t know that I will ever eat fresh mozzarella again without marinating it. I have several ideas for other recipes to whip up using it. A touch of olive oil, balsamic, garlic and seasoning brings out the fresh cheesy flavor like nothing else can!
• Minimal ingredients. I love recipes that require very few items from the kitchen. Tomatoes, cheese and basil, plus some other pantry items–and you are all set.
• So simple to make. If you have helpers in the kitchen, then you will be all set. Start an assembly line and you will be done in no time. The thing that takes the longest is waiting for the mozzarella to sit in the fridge, but the wait is so so worth it.
• A crowd pleaser. I have never met a skewer with mozzarella that I didn’t love. No one can resist the fresh ingredients and the flavor combo when it comes to tomato mozzarella and basil skewers.

What you will need:

• fresh mozzarella: I used a 16 ounce log of fresh mozzarella for the marinated mozzarella. You could use mozzarella balls if you prefer, but you may not end up with as many skewers if you do so. The log was easily cut into lots of bite sized pieces so that two pieces can be added to each skewer. If you use the balls, you may only get to add one piece. Whatever you prefer is fine!
• olive oil: For an appetizer like these tomato mozzarella basil skewers, opting for a really good olive oil is the difference between good and WOW. You don’t have to have something shipped straight from the Mediterannean, but you can use these tips to find something great yet affordable. You certainly won’t see me spending $40 on a bottle (And really $20 is pushing it as well…but sometimes a splurge is worth it!)
• balsamic vinegar: I really don’t know a lot about balsamic vinegar to be honest, but I found this resource helpful in picking one at the grocery. It notes that, “True balsamic vinegar is always labeled “Aceto Balsamico Tradizionale” and has a D.O.P. stamp, which basically guarantees that the origin and location of production (Modena and Reggio Emilia, Italy) has been verified.”
• tomatoes: grape or cherry tomatoes will work well, I prefer grape because they are usually more cost effective. They tend to be on sale a lot at my local grocery.
• fresh basil: nothing compares. Summer time gardens bursting with fresh basil is where it’s at–my neighbor has a major green thumb so we get lots of it all summer!
• Italian seasoning: if you don’t have Italian seasoning around, don’t worry. Combine some form of the following: dried basil, oregano, rosemary, parsley, thyme, marjoram, and you will be set! You could also just toss in some oregano and be fine.
• garlic: fresh is best for these tomato mozzarella basil skewers versus garlic powder.
• salt/pepper: season to taste and also optional addition of crushed red pepper which we love. The added spice is certainly not for everyone and that is ok.

How to make these:

The most difficult part about making these marinated mozzarella skewers is waiting for the mozzarella. That takes some time. Other than that, this is as easy, if not easier than 1, 2, 3!

1. Toss the olive oil, balsamic and other marinade ingredients with the mozzarella sliced into bite sized, one inch pieces. Chill for at least 30 minutes or up to 24 hours.
2. When the mozzarella is ready, grab the skewers. Thread one piece of mozzarella, a piece of basil, tomato and another piece of mozzarella.
3. Don’t throw away the leftover oil at the bottom! Use it with fresh bread, as a salad dressing or over meat.

Chill until ready to serve and then enjoy!

Notes and Tips:

• If you use small mozzarella balls, or ciliegine, (size of a cherry tomato) you will end up with about 48 pieces in 16 oz. which will make 24 skewers if adding two pieces of cheese to each. Mozzarella pearls will be too small and likely break when trying to add them to the skewers.
• The amount of skewers you get out of this marinated mozzarella skewer recipe will vary based on the size pieces you cut the mozzarella into or the mozzarella you use. You could get anywhere from 24-40 give or take. I cut most of the log slices into 6 pieces for a nice bite sized piece. A few were a bit too small, and I broke a couple when piercing with the skewer.
• Save the extra olive oil at the end. This flavorful mixture of oil and vinegar is perfect as a salad dressing, to dip bread in or to brush over meat you are going to cook. I tossed some extra mozzarella and tomatoes with spinach and some of the leftover oil and it was perfect.
• Try to assemble the mozzarella skewers within about an hour or so of serving so that the mozzarella is still moist from the marinade. If you aren’t able to do so that close to serving time, that is ok, but some of the marinade may dry up. Still will taste amazing, though.
• You can skip the skewers and toss all of the ingredients together to serve as a salad or to spoon over bread.

Other appetizers you will love:

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