So simple and flavorful, marinated mozzarella transforms these Tomato Mozzarella Basil Skewers into something special. Think Caprese on a skewer, elevated by letting the mozzarella soak in olive oil, balsamic, garlic and herbs before assembling. A straightforward appetizer that always impresses.
Fresh summer produce is a favorite, and the combination of tomato and basil sits at the top of the list. These Marinated Mozzarella Tomato Basil Skewers—a Caprese-inspired appetizer—started from an obsession with olive oil–soaked mozzarella and quickly became a go-to for gatherings.
Tomato, basil and mozzarella are a perfect trio. If you love these flavors, try them in other dishes like pasta salads or stuffed chicken. The marinated cheese adds depth that makes even simple preparations feel elegant.
Why you will love these marinated mozzarella, tomato, basil skewers:
- Outstanding mozzarella: Marinating fresh mozzarella in olive oil, balsamic, garlic and herbs brightens and deepens the cheese’s flavor. Once you try it this way, plain fresh mozzarella may never be the same.
- Minimal ingredients: This recipe relies on a handful of fresh pantry staples—tomatoes, basil, mozzarella and a few seasonings—so it’s quick to pull together with items you likely already have.
- Easy to make: Other than marinating time, assembly is fast. With a helper or two you can set up an assembly line and finish in minutes.
- Crowd-pleasing: The fresh flavors are universally appealing, making these skewers a reliable appetizer for parties, potlucks, or casual get-togethers.
Recipe Ingredients:
- Fresh mozzarella: I used a 16 oz log and sliced it into bite-sized pieces. You can use small mozzarella balls (ciliegine) if preferred, though the log yields more uniform pieces for skewering.
- Olive oil: Use a good-quality extra virgin olive oil—the flavor really matters here. You don’t need anything extravagant, but a flavorful bottle will make the marinade sing.
- Balsamic vinegar: A splash of balsamic adds a bright, tangy note. A small amount goes a long way.
- Tomatoes: Grape or cherry tomatoes work best because they’re bite-sized and hold their shape on the skewer.
- Fresh basil: Use fresh leaves for the best aroma and flavor. If leaves are large, tear or chop them into smaller pieces for assembling.
- Italian seasoning and oregano: These dried herbs add depth. If you don’t have a blend, a pinch of dried oregano and basil will do.
- Red pepper flakes (optional): For a gentle kick, add a pinch.
- Garlic: Fresh minced garlic is recommended over garlic powder for brighter flavor.
- Salt and black pepper: Season to taste.
How to make these:
The only real wait is for the mozzarella to marinate. Other than that, the steps are simple and quick.
- Toss mozzarella pieces with olive oil, balsamic, minced garlic, Italian seasoning, oregano, salt, pepper and optional red pepper flakes. Chill to marinate for at least 30 minutes and up to 24 hours. If marinating longer than a couple hours, stir a few times during the day to redistribute flavors.
- Thread skewers (or toothpicks) with: one mozzarella piece, a basil leaf (or torn piece), a grape tomato, another basil leaf, and a second mozzarella piece. Repeat until all ingredients are used.
- Reserve the remaining marinade—don’t discard it. It makes a great dip for bread, a salad dressing, or a finishing drizzle for cooked meats or vegetables.
Chill the skewers until serving, or serve immediately with a light balsamic glaze if desired.
Recipe Tips
- If you use ciliegine (small mozzarella balls): A 16 oz container yields about 48 pieces, roughly enough for 24 skewers if you use two cheese pieces per skewer.
- Yield varies: The number of skewers depends on how large you cut the mozzarella or whether you use balls. Expect roughly 24–40 skewers from a 16 oz log.
- Save the marinade: The oil and vinegar mixture is excellent as a dressing or dip. Toss extra mozzarella and tomatoes with greens and some of the reserved oil for a quick salad.
- Assemble near serving time: For the best texture and shine, assemble within an hour of serving. If made earlier, some surface oil may absorb, but the flavor remains great.
- Serve as a salad: If you skip skewers, the marinated ingredients make a delicious Caprese-style salad or bruschetta topping.
Storage:
Store assembled skewers in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, assemble just before serving. If you don’t mind a slightly drier surface, they can be made up to 24 hours ahead.
Freezing is not recommended.
Ways To Vary This Recipe:
This appetizer is great as written, but here are simple variations to try:
- Add tortellini: Thread cooked, chilled cheese tortellini onto the skewer for extra substance.
- Add some meat: Fold small slices of pepperoni or prosciutto into the skewer for a savory twist.
- Skip the skewers: Toss marinated mozzarella, tomatoes and basil together and serve over toasted bread or greens.
- Make them bigger: Use longer skewers to create larger, party-sized bites.
Other Appetizer Recipes:
Appetizers
Puff Pastry Brie Bites
Air Fryer
Air Fryer Stuffed Mushrooms
Appetizers
Spicy Deviled Eggs
Dinner
Mozzarella Stuffed Turkey Meatballs
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Marinated Mozzarella Tomato Basil Skewers
Ingredients
- 16 oz fresh mozzarella log
- 1/3 c extra virgin olive oil
- 1 tsp balsamic vinegar
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp Italian seasoning
- 1/2 tsp oregano
- 1/4 cracked pepper
- 1/4 tsp sea salt (more or less to taste)
- 40 grape tomatoes (this may vary)
- 2 oz. fresh basil leaves
- 40 5-6 inch skewers or toothpicks
Instructions
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Slice a 16 oz mozzarella log into even pieces, then cut each into about 1-inch bites. Toss with olive oil, balsamic, garlic, Italian seasoning, oregano, salt and pepper until well coated. Chill to marinate for at least 30 minutes and up to 24 hours, stirring occasionally if marinating long.
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When ready, stir the mozzarella one last time. If basil leaves are large, chop or tear them into smaller pieces to yield about 40 leaves. Thread a mozzarella piece, a basil piece, a tomato, another basil piece, and a second mozzarella piece onto each skewer.
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Continue assembling until ingredients are used. Arrange skewers on a platter or store in a sealed container with wax paper between layers. Chill until serving or serve immediately.
-
Skewers keep 2–3 days refrigerated when sealed, though they’re best fresh.
Notes
- Save the extra olive oil: The remaining oil-vinegar mixture makes a great dressing or dip and can be used to dress salads or brush on meats.
- Ciliegine yield: If using small mozzarella balls, a 16 oz container yields about 48 pieces—good for about 24 skewers with two cheese pieces each.
- Assemble close to serving: For the most moist and glossy cheese, assemble within an hour of serving.
- Serve without skewers: Toss the marinated ingredients for a quick Caprese salad or bruschetta topping.
Nutrition
Nutrition information is approximate.
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