Recipe courtesy of Gold Peak Tea

Mozzarella, Cherry Tomato and Basil Skewers

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 12 skewers
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1 pint mixed red and yellow cherry or pear tomatoes

12 basil leaves, preferably large

Twelve 6-inch wooden skewers

1 clove garlic, smashed

1/4 teaspoon kosher salt

1/8 teaspoon crushed red pepper flakes

3 tablespoons extra-virgin olive oil

12 bocconcini (small mozzarella balls), about 8 ounces


  1. Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.