Easy marinated bocconcini and tomato skewers for all your parties. These Bocconcini cherry tomato and basil skewers are so colorful and very delicious.
We love adding a little basil flavor to so many of our dishes. And the pretty green leaves a makes a colorful and tasty addition to tomato dishes. These cute little skewers of tomatoes and bocconcini are fun to serve when company arrives. But they are not just for parties, a small plate of these are a perfect appetizer to any romantic dinner.
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This colorful appetizer needs to be served on the same day. But you could make them a couple hours ahead of time and cover and place in fridge until ready to serve.
Bocconcini Skewers Recipe:
- 20 Medley tomatoes
- 10 Bocconcini balls, (bite-size mozzarella balls)
- Fresh basil leaves
- ¼ cup olive oil
- ½ teaspoon Italian Seasoning
Equipment Needed:
- 10 Cocktail skewers
- Small mixing bowl
How to make Marinated Bocconcini and Tomato Skewers:
Wash your tomatoes and drain the bocconcini. Rinse the basil leaves and either spin or pat dry. On a skewer add a red tomato, folded basil leaf, a bocconcini ball, folded basil leaf and then a yellow tomato. Or you could use all red tomatoes.
Repeat until you have about 10 skewers Then place on a serving platter or small tray.
In a small bowl add Italian seasoning and olive oil and mix well.
Using a basting brush, brush the Italian seasoned olive oil onto each of the tomato and cheese skewers coating them well.
Serve immediately or cover and place in fridge for no more than 3-4 hours prior to serving.
Other Fresh Appetizer Recipes:
- Bruschetta
- Individual Charcuterie Jars
- Bacon Wrapped Pickles with Cream Cheese
- Roasted Red Pepper & Feta Hummus Recipe
Click Here to save these bocconcini cherry tomato and basil skewers to Pinterest
Bocconcini and Tomato Skewers
Equipment
Ingredients
- 20 small Medley tomatoes Red and Yellow Cherry
- 10 Bocconcini balls (bite-size mozzarella balls)
- Fresh basil leaves
- ¼ cup olive oil
- ½ teaspoon Italian Seasoning
Instructions
- Wash your tomatoes and drain the bocconcini. Rinse the basil leaves and either spin or pat dry. On a skewer add a red tomato, folded basil leaf, a bocconcini ball, folded basil leaf and then a yellow tomato. Or you could use all red tomatoes.
- Repeat until you have about 10 skewers Then place on a serving platter or small tray.
- In a small bowl add Italian seasoning and olive oil and mix well.
- Using a basting brush, brush the Italian seasoned olive oil onto each of the tomato and cheese skewers coating them well.
- Serve immediately or cover and place in fridge for no more than 3-4 hours prior to serving.
Nutrition
