Tomato, Basil and Mozzarella Kabobs

Tomato Basil Mozzarella Kabobs

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24 grape or cherry tomatoes, if large cut in half
24 cherry-size fresh mozzarella cheese balls
24 large fresh basil leaves
1/2 cup olive oil
2 tablespoon balsamic vinegar
2 tablespoons fresh chopped Italian herbs (parsley, oregano, rosemary)
Pinch of salt and pepper
24 small wooden skewers

Tomato, Basil and Mozzarella KabobsDirections:
Thread one tomato or tomato half, one basil leaf folded in half, 1 cheese ball, and the other tomato or half on to each skewer. In a small bowl, whisk together the oil, vinegar, herbs, and a pinch of salt and pepper. Serve oil mixture as a dip on a platter with the kabobs or you can lightly drizzle it over kabobs just before serving. Makes 24 kabobs.

I live in Green Bay, WI, so these are really fun to make for Packers game day parties! I use small yellow tomatoes, and skip the marinade. Instead I serve these with my Lemon Basil Pesto Sauce for dipping. We love our Green and Gold!

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One Comment

  1. The thing about many of your recipes is that are fun to serve after church. All my churchie friends in Door enjoy them with a coffee after church. Very friendly and usually easy breezy.