Tomato Bocconcini Skewers with fresh basil is the easiest, naturally gluten free, appetizer or salad you can make year round. Yet in late summer when tomatoes are falling off the vines in gardens, on patios and at farmers markets, I love to serve these. Nothing says summer like that tomato-on-the-vine aroma. Don't miss the opportunity!
These skewers, served as a salad or an appetizer, go with almost any summer meal. Cold Sesame Baked Chicken for a picnic, Grilled Steak Salad for people who love lots of veggies, or even to start before a burger or pizza.
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Ingredients for Bocconcini Tomato Skewers
Bocconcini are ripe, fairly bland mozzarella cheese balls so the sea salt flakes are essential in this simple recipe.
- Cocktail size bocconcini - These come in large, cocktail and minis so read the label carefully to get the right size.
- Cherry tomatoes - While grape tomatoes are more common, round cherry tomatoes go best with the shape of the bocconcini.
- Sea salt flakes - Maldon sea salt is my favourite.
- Freshly ground black pepper - This is optional. Salt is mandatory!
- Balsamic glaze - Every brand I've seen is gluten free but you've still gotta read the label.
See recipe card for exact amounts.
Variations
There are endless ways to vary this recipe. I wrote directions to make these for an appetizer, salad or hors d'oeuvre in the recipe card. Here are some more ideas.
- Potluck Salad – Place sliced tomatoes around the outside edge of a round platter the fill the center with bocconcini balls. Garnish with fresh basil and drizzle with balsamic glaze or a simple vinaigrette dressing.
- DIY – If there are just a few of you I sometimes go DIY. Put the bocconcini and tomatoes on a large plate with a basil plant and a shot glass full of toothpicks. Balsamic glaze and salt flakes and voila. No one in my house complains about that.
- A meaty version – Wrap prosciutto around each cherry tomato then assemble as usual.
- Tomato Bocconcini Wreath with fresh basil - Over the holiday season I like to make every red and green food combination I can think of. This wreath is one of them.
Top Tip: Food Rule #44
In Michael Pollan's book Food Rules, #44 is Pay More, Eat Less. Sometimes that might be hard to do but buying good quality balsamic glaze (plus olive oil and balsamic vinegar) elevates simple recipes like this to gourmet standards. Be sure to savour every bite!
Tomato Bocconcini Skewers with fresh basil
Ingredients
- 18 cocktail size bocconcini
- 18 cherry tomatoes red, yellow or a combination
- 18 fresh basil leaves
- sea salt flakes
- black pepper freshly ground, optional
- 1 Tablespoon balsamic glaze
Instructions
Appetizer Size
- Thread onto long toothpicks, or short bamboo skewers, in any order you like; cherry tomato, bocconcini ball and rolled-up basil leaf.
- Arrange skewers on a tray. Can be made a few hours in advance if desired. Cover and refrigerate.
- Just before serving, drizzle with balsamic glaze and sprinkle with salt flakes.
Salad Size
- Thread onto longish bamboo skewers; cherry tomato, bocconcini ball and rolled-up basil leaf. Repeat for 2 of each per skewer. Follow directions above serving on a platter or individual plate as desired. This recipe will make 9 salad size skewers.
Hors d'Oeuvres Size
- Thread onto a toothpick; Place half a bocconcini ball on a flat surface. Thread a rolled basil leaf and small cherry tomato onto a toothpick. Push the toothpick into the bocconcini and you have the pop-in-your-mouth hors d'oeuvre size.
- Drizzle the bottom of the serving tray with balsamic glaze. Add the loaded toothpicks and sprinkle with salt flakes. This recipe will make 36 pieces.
Notes
Nutrition
Recipe FAQs
Yes, balsamic glaze should be gluten free. Of course you should always read the ingredient list on the bottle to confirm. To learn more check out this post, balsamic glaze vs balsamic vinegar.
Yes, you can make balsamic glaze by boiling balsamic vinegar until it is reduced to a glaze. Store it in a squeeze bottle and enjoy it drizzled on salads, Vegetable Stacks or a Grilled Vegetable Pizza.
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