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Miniature heirloom tomatoes, creamy, fresh mozzarella, briny Kalamata olives and spicy basil make these the perfect appetizer!
Wishing you festive holiday greetings as, here in the U.S.A, we commemorate our 237 years of national independence.
Just as many of you will be spending time away from home with family and friends to celebrate this patriotic holiday , so will we here at The Café. To help you inspire your culinary enjoyment over the long weekend, we'll be sending out a few old time favorites. Recipes from deep within our archives that still make our mouths water and cause us to smile in delightful anticipation like these fabulous Tuscan Tomato & Fresh Mozzarella Skewers w/ Basil Oil. It's really perfect for and appetizer or a salad. We love to serve it, as a nibble, when our guests arrive as they mingle, catch up and enjoy each other's company but also as a light, flavorful side dish with grilled burgers, ribs, chicken, etc........To me, this salad is pure and unadulterated SUMMER! Simply bursting with flavor; miniature heirloom tomatoes, fresh from the vine, their sweet juices exploding with each bite, creamy, soft, fresh mozzarella, salty, briny Kalamata olives and last but certainly not least - a double dose of delicious basil - tiny, spicy leaves along with a fabulous basil oil that is surely the essence of summer!
Use whatever type of small tomato you can find; cherry, grape, heirloom. I love to use a mixture of yellow, red and any other color I might spot at the market or growing in the garden. The balls of fresh mozzarella (official name is boconccini - isn't that fun?) are available at most larger groceries.
I grow the tiny-leaved Spicy Globe Basil and I just tuck a few sprigs here and there but any type of basil is fine. If your leaves are large, you can just fold them in half and skewer them in between the other ingredients.
You'll end up with more basil oil than you'll need for this recipe but no worries; it's fabulous drizzled on chicken, fish, veggies and it makes a delightful salad dressing when combined with a splash of good balsamic vinegar. Serve it in small pretty bowls with a shower of freshly ground black pepper for dipping bread at the table.
If you're having a dinner party and want a simple yet impressive appetizer, stand these on end in a pretty glass surrounded by some crisp, warm crostini. Don't serve too many .............. they'll be quickly scarfed up and there won't be room for your wonderful dinner! And. as I pointed out earlier, these flavorful skewers also make a delightful, light salad, served as it's own course or along side your entree.
You decided, your family, friends and guests will be thrilled when these beauties roll out!
Tuscan Tomato & Fresh Mozzarella Skewers w/ Basil Oil
Ingredients:
24 large pitted olives
16 small balls of fresh mozzarella (boconccini
16 cherry, grape or small heirloom tomatoes, red, yellow, purple, etc
fresh basil, sprigs of tiny-leaved basil or large leaves
Basil Oil (see recipe below)
sea salt
freshly ground black pepper
Directions:
1. Thread olives, Mozzarella, basil and tomatoes onto skewers in any order you wish. Repeat.
2. Arrange on plates, drizzle with Basil Oil and sprinkle with sea salt and freshly ground black pepper.
Serves 4 (2 skewers per person)
Basil Oil
Ingredients:
1 ½ cups lightly packed fresh basil leaves
1 cup olive
1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive oil. Whirl just until leaves are finely chopped (do not purée).2. Pour mixture into a 1- to 1 ½-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides, about 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour. 2. Pour mixture into a 1- to 1 ½-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.
3. Place a very fine wire strainer or a regular strainer, lined with two layers of cheesecloth, over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Use for salad or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.
Karen (Back Road Journal) says
Hopefully we will have ripe cherry tomatoes in a couple of weeks. This is a terrific way of using some.
Dining Alone says
This looks fresh and delicious. I can think of a lot of things to do with the basil oil!
Chris Scheuer says
You make me laugh Maureen!
easyfoodsmith says
A beautiful salad indeed. Loved the freshness and simplicity of this salad.
First time at your blog space and loved it. Your food pics are awesome. Glad to have visited. Shall be back for more 🙂
Mr. & Mrs. P says
Beautiful salad chris!! Love how simple and delicious it is..
Happy fourth of July!
Sandra Lee says
Perfect appetizers Chris, enjoy your holiday!
twodogsinthekitchen says
Happy 4th of July Chris! This truly looks like a celebration dish 🙂 I hope you have a wonderful weekend with friends and family.
Kitchen Riffs says
Such pretty skewers! And so seasonal - I'm starting to see really good tomatoes (though all of our backyard ones are still green). Really nice. Happy 4th!
Ms Lemon of Make Mine Lemon says
I could make a meal just of these. I like the different tomatoes because they all have different levels of acid and sweetness. I need to check into the tiny basil, I only have the large leaf.
Jennifer@ Peanut Butter and Peppers says
Happy 4th! I love simple dishes like this! The caprese is my favorite summer time combo! I could eat it all and call it dinner!
Susan Lester says
Just gorgeous, Chris! I've never thought of adding olives to my Caprese Skewers - what a great idea!
Wishing your family a wonderful 4th of July!
Angie Schneider says
I love these seasonal skewers!
Wish you a very happy 4th of July!
Claire @ Claire K Creations says
Oh Chris stop making me jealous! My little tomatoes are still trying really hard to ripen in the cool weather.
Vicki Bensinger says
I've never added Kalamata olives to my Caprese skewers but it definitely gives them that red, white and blue color for the 4th of July plus added flavor. Nice recipe and cute little basil leaves.
Georgia | The Comfort of Cooking says
This is my idea of the perfect summer two-bite appetizer, Chris! Hope you have a very happy 4th!
Lea Ann (Cooking On The Ranch) says
Absolutely beautiful! I wrote out my holiday menu yesterday, but will be adding this one to sneak in somewhere along the line. I have some infused basil oil that I'll use for this ... even though I'm growing fresh. I love that tiny little basil, I've never seen it. Happy Holiday and look forward to seeing what's on your table this weekend.
Denise Browning@From Brazil To You says
Looking so gorgeous and inviting! Happy 4th of July, Chris!!!!
Hovkonditorn says
Sounds so tasty and looks delicious! Happy 4th of July!
Pondside says
What a pretty appetiser - and it sounds delicious!
Ginny says
This is gorgeous, it would be so good for picnics too. I have never heard of or seen miniature heirlooms, they are so cute!!!
Julia | JuliasAlbum.com says
Happy 4th of July! And I love your idea of serving a salad on skewers! 🙂
Debra Eliotseats says
I adore basil and I love everything about this salad. Have some spicy globe growing and need to get to pesto making and freezing! 🙂 Have a great holiday!
La Table De Nana says
Love the addition of the olives..and that sweet basil:) I love the tiny one..
I find boconccini..NEEDS oils '.or vinegars and basil..
To me the small cute b's taste like water:)
I was just at Costco with one of my daughters today and she loves it.. ..but..then she added.. with balsamic..and basill..so..we think alike..!
The Costco cherry ..grape tomatoes..are divine in my mind when fresh are not available..and we love basil oil..home made~like yours..
Happy 4th to you and yours~
Lynn@Happier Than a Pig in Mud says
Beautiful colors and a great presentation-I'd love this on my plate! Happy 4th of July:@)
Laura (Tutti Dolci) says
I love these skewers for summer entertaining. Have a great 4th of July, Chris! 🙂