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Mozzarella and Tomato Skewers

Ready in 15 mins

Recipe by Graham 

The wonderful Mediterranean flavours of tomato, Mozzarella and Olive oil come flooding through in this easy but effective starter (or snack). A simple variation of Mozzarella and Tomato Skewers can be eaten cold as part of a finger buffet, but this recipe makes a much more interesting hot dish, garnished with salad leaves.

Preparation Time

10 Minutes

Cooking Time

5 Minutes

Ingredients for Mozzarella and Tomato Skewers

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

8 thin slices French bread
5 tablespoons olive oil
8 oz Mozzarella cheese
24 cherry tomatoes
4 tablespoons chopped mixed herbs
  salt and pepper

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Mozzarella and Tomato Skewers

  1. If you can get the small balls of Mozzarella, all the better but, if your Mozzarella is in a large piece, cut it into 24 even-sized pieces. Cut the bread slices into squares about 1" (2.5cm) across then sprinkle them evenly with the olive oil and season with salt and freshly ground pepper to taste.
  2. On to each of 8 small skewers, tightly thread alternately 4 pieces of bread, 3 pieces (or balls) of Mozzarella and 3 tomatoes (starting and finishing with the bread). Arrange the skewers on a grill pan (broiler pan), season generously with salt and pepper and the mixed herbs (which should include parsley, chives, basil and oregano or marjoram).
  3. Place under a preheated hot grill for 4-5 minutes, turning often, until the bread is golden and the cheese is beginning to melt. Serve immediately.
GRAHAM'S HOT TIP:
If you have the time and the inclination, you can do as we show in the photo, which is to hollow out the cherry tomatoes and stuff with the Mozzarella. The cooking time will be a little longer, to ensure that the Mozzarella has melted.
 
GRAHAM'S WINE RECOMMENDATION:
A Gamay like Chateau de Raousset, a Fleurie from Beaujolais. It's also an ideal wine for a barbeque since it's at its best when served alongside griddled vegetables, barbecued sardines or spicy sausages. Works well if you place it in the fridge for an hour before opening, and serve lightly chilled.