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Tomato, ham and mozarella skewers recipe

Tomato, ham and mozarella skewers recipe

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One day a friend brought these little skewers over for a treat - simple, delicious and fresh for an evening at home and once you start eating them, it's hard to stop! Perfect for the hot summer months.

Be the first to make this!

IngredientsMakes: 24 skewers

  • 48 cherry tomatoes
  • 6 thin slices Parma ham, cut into quarters
  • 4 (450g) balls of fresh mozzarella
  • 24 leaves fresh basil
  • 4 tablespoons Italian salad dressing

MethodPrep:15min ›Ready in:15min

  1. Assemble skewers by sliding onto each a tomato, a quarter slice of ham, a mozzarella ball, a basil leaf (folded over if large) and finishing with another tomato.
  2. Place assembled skewers on serving platter or tray and drizzle with dressing. Serve.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (29)

by GodivaGirl

Loved these! I used fresh basil and grape tomatoes from my garden. Could not find the small mozzarella balls at the store so I got a large marinated ones and cut into squares. The only time consuming thing is folding the sliced procuitto (mine was very thin). I used EVOO/balsamic in place of the italian dressing.-18 Jul 2008

by Alicebot 9000

these were yummy! drizzled with olive oil and vinegar dressing, used plain mozzarella balls (lazy of me, i know) and it was delicious. will definitely make again -- great midnight snack. thanks for the recipe!-07 Sep 2007

by CASP2099

Made these for a wine dinner with friends and they were a great hit. Loved them. I also used the non marianated mozz balls instead, b/c the store didn't have the marinated ones and I didn't have time to marinate them. Definitely going to be added to my appetizer repertoire.-11 Aug 2008

  • 10 Slices of Sainsbury's Italian Parma Ham
  • 300g Sainsbury's Italian Mozzarella
  • 200g Taste the Difference Taleggio
  • 16 cherry tomatoes
  • 1x Taste the Difference Ciabatta
  • Olive Oil to drizzle
  • 50g pea shoots
  • 8 bamboo skewers

Preheat the grill or barbecue to medium.

Soak 8 wooden bamboo skewers in warm water for 5 minutes to prevent them from burning during cooking.

Cut 16 pieces of ciabatta, into approximately 2cm cubes. Drain the mozzarella and cut each ball into 8 pieces. Cut 8 pieces of Taleggio, into approximately 2cm cubes. If you cant find Taleggio, substitute with additional mozzarella.

Cut a slice of Parma Ham into quarters on a chopping board using a sharp knife.

Wrap the individual pieces of ciabatta and cheese with a quarter piece of Parma Ham. Thread the ingredients onto the bamboo skewers in this order cherry tomato, mozzarella, ciabatta, taleggio, ciabatta, mozzarella, cherry tomato.

Repeat steps 4 and 5 until you have 8 kebabs prepared.

Drizzle the kebabs with a little olive oil and cook them for 5 minutes on the barbecue or under the grill, turning once or twice during this time.

Serve immediately with the pea shoots or salad leaves.

*All information included in this recipe has been provided by Continental Fine Foods.

Simple Caprese Mozzarella Grape Tomato Skewers Appetizers

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.

If your grocery store does not carry long toothpicks (ours does not) you can get a variety of decorative skewers or toothpicks here .

Caprese appetizers are easy to have the ingredients on hand and quick to put together. A fun food to have your young kids help with if they can be careful not to poke themselves with the skewer. ( I have done it to myself so be sure to supervise)

You will love to serve Caprese Mozzarella Grape Tomato Skewers appetizers at Thanksgiving or Christmas dinner. A fresh appetizer is perfect for any dinner party or family gathering. You need just a little something so that your family does not start chewing on their arm, but not so much that they will be full for the big meal. A great way to keep the over hungry ones out of the kitchen.

Appetizer: Tomato and Mozzarella Skewers with Basil Oil

Earlier today we told you about our cocktail party strategy of sticking to two or three dishes (rather than eight or nine) that look bountiful and feed a crowd. This is one we just served: tomato skewers piled high on a platter, dressed up with a little basil oil that takes two minutes to make.

We’re basically taking a caprese salad and putting it on a stick, and no doubt you’ve seen a variation of these skewers on a buffet or two in your day. But they really are hard not to like, and they couldn’t be easier to throw together.

We bought bocconcini, bite-sized mozzarella balls, to make the process even quicker, but you could also cut a big ball of mozzarella into chunks. On each skewer, we put three grape tomatoes and one piece of cheese.

For the basil oil, we blended a couple of handfuls of fresh basil leaves in a blender with enough olive oil to make it fluid and creamy. We put it through a strainer, thinking we’d get clear green oil on the other end, but most of the basil bits came through the sieve. Next time we won’t bother with that step the bits of basil are a nice pop of color anyway.

Because we were transporting this platter to another location for the party, we put our basil oil in a squeeze bottle and squirted it on once we got there. Done!

Recipe Summary

  • 24 long cocktail toothpicks
  • 48 cherry or grape tomatoes, rinsed and dried
  • 6 thin slices prosciutto, each cut into quarters
  • 24 bite-size marinated mozzarella balls*
  • 24 fresh basil leaves
  • ¼ cup Italian salad dressing

Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato.

Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing.

*If marinated mozzarella is not available, you can make your own. Buy bite-size plain mozzarella balls, or cut large fresh mozzarella balls into bite-size cubes. Marinate in olive oil, minced garlic, chopped basil, plain or flavored vinegar, and Italian seasoning for several hours before assembling the appetizers.

Melon, Proscuitto and Mozzarella Skewers

If you asked me to wrap up all my favorite flavors – sweet, salty, creamy, tangy – on a cocktail skewer, I’d pile it with fresh melon, paper-thin proscuitto and soft mozzarella! There’s just no appetizer as easy, elegant and essentially “summer” tasting as the combination of all three. With a drizzle of balsamic reduction, each bite is a little bit of bliss!

I may have been a naughty preggo with the proscuitto indulgence, but hey. This baby’s gotta learn to love Italian! Capiche?

Once the weather warms, the color in my kitchen is instantly amped up by a bit more green, white and red, after all! Handfuls of plump basil and juicy, garden-fresh tomatoes are always in stock. Red bell peppers and hot jalapeños hang out in a basket on my counter, inspiring me to cook something delicious and zesty! And of course, fresh mozzarella joins the mix and adds pure white creaminess to all the vibrant color. We can’t get enough of the stuff – from caprese salads to pizzas and sandwiches, it adds amazing melt-in-your-mouth richness to our savory favorites.

It’s simple skewers like these that make me love mozzarella best, though… and make me want to put on a spring dinner for friends, al fresco style!

For warm weather entertaining, you’ll love these salty, creamy proscuitto bites with mozzarella and cubed cantaloupe! Feel free to substitute thinly sliced ham for the proscuitto, since the good stuff can be pricey (but worth every penny). You’ll get lots of bang for your buck out of just 1/4 pound! Not much is needed for this recipe.

Enjoy your spring weekend, foodie friends. I have lots more deliciousness I can’t wait to share with you next week!

Baked gnocchi with bacon, tomato and mozzarella

This baked gnocchi is comfort food. Comfort food for those who need comforting. And yesterday, I needed it (more than I normally do). You see, yesterday was not only the beginning of the 3rd school term here in SA, but also the day we had to start with Atropine drops on my darling princess. I’m not going to go into what Atropine is (you can read more here, if you so wish) but we are doing it because she has a pretty important appointment at an Optometrist this Thursday.

We found out a couple of weeks ago that her eyes are slightly squint (so slightly that we’ve never even noticed) but now there are talks of glasses and surgery and even though this isn’t, by far, the worst thing that could happen, I feel sad. I think as a mom, all you want is for your kids to be perfectly healthy and happy. Again, this isn’t even that big of a deal (and I can’t imagine what it must be like to hear your child is terribly ill, etc).

<Our beautiful Abi has been for two eye operations now after the glasses made no difference. Her eyes are perfect and the doctor is very happy. This post was originally written when I was feeling very sorry for myself and so, I’ve edited it slightly because I never want her to read this one day thinking I felt she disappointed me (which one reader pointed out) because nothing she could ever do would disappoint me. She is wonderful, smart and perfect in every way.>

Anyway, so yes, yesterday I needed comfort food. And since I also didn’t feel like spending hours in the kitchen, I knew I wanted to use a few packets of ready-made gnocchi. This isn’t something I use a lot because I really love making fresh gnocchi but it definitely is a life-saver when you’re pressed for time. I also think it works really well in a baked gnocchi dish because it’s quite a lot firmer than home-made gnocchi so the shape is retained while, I think, home-made gnocchi will just get mushy.

The sauce is made by frying bacon and then adding both tinned and halved cherry tomatoes and a splash of cream (you could also use yoghurt). The cooked gnocchi is mixed into this and then baked under a blanket of fresh, creamy fior di latte. Perfect, easy comfort food ready in a flash.

Balsamic Glazed Melon, Prosciutto and Mozzarella Skewers

So, what do you do when you get invited to a backyard BBQ or need to pack an elegant picnic, and you need to make something fairly quick and easy that doesn’t need to be kept warm, or be reheated? The first things that come to my mind are fruit, charcuterie and cheese!

Something about melon just says summer to me! It’s light and refreshing and makes the perfect starter for just about any meal, or if you are like me, when it comes to this combination, it might even become the entire meal!!

Melon, mozzarella and prosciutto is a pretty traditional combination, however, by putting it on skewers and adding the balsamic glaze it becomes a beautiful party appetizer or a healthy picnic dish. You can use a white tile or platter as the serving dish then drizzle the glaze similar to the way I did in the photos to create an eye-catching presentation that will definitely impress your guests or fellow party goers. Then just keep the extra, pre-made skewers in the refrigerator and replenish the platter as needed.

If you’re not entertaining and just want these as a light lunch or afternoon snack, you can skip the skewers and put all the ingredients on a small plate then drizzle with balsamic glaze. It takes a little less time and you still get the same tasty flavor combo!

So let’s talk about balsamic glaze for a minute – this is one of my favorite things to keep in the kitchen because it goes with so many things and can transform something kind of ordinary, into something really special. I use it on salads, crab cakes, bruschetta, berries – just about anything you want to enhance with a really intense version balsamic flavor.

I use a pre-made glaze that I buy at Eataly here in Chicago. While some people might say it’s better to make your own, I think this is one of those items you are better off to purchase. I think it’s worth it to purchase it because you don’t have to worry about messing up the reduction, yes, that does happen, and then you also have it available at a moment’s notice. It keeps for quite a while, so you don’t have to worry about it going bad quickly either.

So next time you get invited to a summer party or get ready to pack a summer picnic grab a cantaloupe and a few other ingredients and whip up these tasty skewers!

Things You May Want for this Recipe

Balsamic Glaze – Just like with balsamic vinegar, the higher quality the vinegar, the more expensive, so if you are willing to spend a little more you can usually find several types of glaze at a specialty Italian store. This version from Alessi is available in more grocery stores and has a good flavor.

Antipasto skewers recipes – Caprese salad party food


12 yellow cherry tomatoes

24 bocconcini (bite sized fresh mozzarella balls)

36 small fresh basil leaves

1 teaspoon Italian seasoning

1 1 /2 tablespoons balsamic glaze


Thread the tomatoes, basil and mozzarella onto the skewers.

In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

Arrange the skewers on a plate, platter or wooden board and drizzle with the olive oil mixture.

Top with the balsamic glaze and serve.

Antipasto skewers recipes and party appetizers ideas


2 cups toasted cubed bread

1 cup mixed olives, pitted

1 cup marinated artichokes, quartered

1 roasted red pepper, cut into bite size pieces

6-8 ounces thinly sliced prosciutto and salami

1 cup roughly chopped kale

2 tablespoons toasted pine nuts

1/3 cup grated parmesan cheese

2 tablespoons red wine vinegar


Preheat the oven to 375 degrees F (190C). Arrange the bread cubes in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake 8-10 minutes or until golden. Set aside until cool.

In a blender combine all kale pesto ingredients and pulse until smooth. Taste and season to taste.

Thread a bread cube, olive, tomato, artichoke, melon, red pepper, prosciutto, mozzarella, and basil on long skewers.

Arrange on a serving plate and serve drizzled with the kale pesto.

Antipasto skewers recipes – Tortellini with pesto yogurt sauce


24 cheese tortellini, plus extra for testing doneness

24 small balls fresh mozzarella

24 olives or cherry tomatoes

1/2 cup yogurt or sour cream

Cook tortellini according to package directions and drain.

In a small bowl, combine yogurt or sour cream and pesto. Add salt and pepper to taste and set aside.

Arrange a mozzarella ball, basil leaf, salami slice and olive or cherry tomato on a skewer. Repeat with remaining ingredients.

Arrange skewers on a serving plate with pesto mixture alongside and serve.

Colorful 5 minutes antipasto skewers recipe


3 oz. (85 g) pitted black olives

3 oz. (85 g) pitted green olives

7.5 oz. (210 g) marinated artichoke heart quarters

10 oz. (280 g) cherry and grape tomatoes

12 oz. (340 g g) small marinated mozzarella balls

basil, pepper and olive oil to garnish


Cut each piece of prosciutto into strips and fold into bite-size.

Thread tomato, artichoke, cheese, prosciutto and olive on each skewer.

Delicious appetizer ideas – Farfalle and spinach skewers



Cook pasta according to package directions and drain.

Wash cucumber and cut into cubes. Remove the seed and cut bell pepper. Wash and dry baby spinach and lettuce.

Thread each one of the ingredients.

Arrange on a platter and serve with pesto on the side.

Roasted Chorizo Skewers Recipe


2 chorizo sausages, thickly sliced

200 g haloumi cheese, cut into 2cm cubes

280g marinated artichoke hearts, drained, halved

1 large red onion, cut into thin wedges

2 eggplants, cut in to 2cm pieces

1 1/2 cups firmly packed basil leaves

2 Tbsp fresh Parmesan, grated

Thread a piece of chorizo, haloumi, artichoke, onion and eggplant on to each skewer. Spray skewers with cooking oil.

Preheat a barbecue to moderate heat. Cook skewers, turning every few minutes, for 5-7 minutes or until browned.

In a food processor blend basil, garlic, Parmesan and pine nuts until finely chopped. Add olive oil and lemon juice and process until pesto is smooth.

Serve antipasto skewers with pesto drizzled over the top.

Christmas Wreath Skewers


10 whole artichoke hearts, halved

20 large green olives, pitted

30 large black olive or large kalamata olives

fresh rosemary sprigs for garnish

Add mozzarella ball, basil leaf and salami to each skewer. Add the rest of the ingredients as you like.

Arrange the skewers in a round serving platter in the shape of a wreath. Add fresh rosemary to give it a festive look.

Store in refrigerator until ready to serve.

Antipasto Sausage Skewers


8 ounces Italian style sausage

12 pitted calamata olives, halved

Cook the sausage according to the directions on the package and cut it into 1-inch rounds.

Cut the basil leaves lengthwise into thirds.

Thread an olive half, add 1 strip of basil, 1 grape tomato and a round of sausage on the skewer.

Arrange the skewers standing up on the sausage end.

Quick and easy sun dried tomatoes skewers


16 Small mozzarella balls

16 Sun dried tomatoes, in oil


Cut prosciutto slices in half.

Fold up prosciutto and place one sun dried tomato, one basil leaf, and one mozzarella ball on top of it.

Cheese Tortellini Skewers


1 package (12 oz/340g) Cheese tortellini

1 cup fresh mozzarella balls

4 oz (120g) salami, thinly sliced

Balsamic glaze for drizzling

Bring a large pot of water to a boil and cook tortellini according to the package instructions.

Drain pasta and set aside until it comes to room temperature.

Thread tortellini, tomatoes, mozzarella, basil and salami on each skewer

Drizzle with the balsamic glaze just before serving.

Quick and easy antipasto skewers recipes


12 small balls of fresh mozzarella

12 slices of thick cut salami

12 pimento stuffed green olives

6 whole jarred cherry peppers, halved

12 small pepperoncini peppers


Thread one of each ingredient onto a skewer.

Serve immediately or store covered in the fridge for up to 1 day.

Pepperoncini and artichoke skewers


8 marinated cherry tomatoes

8 marinated fresh mozzarella balls


Slide one of each ingredient onto the skewer.

Keep in the refrigerator until ready to serve.

Cheddar, pepperoncini and artichoke skewers


fresh mozzarella balls, marinated

cheddar or smoked Gouda cheese, cut in cubes

sliced dill pickles or gherkins

marinated artichoke hearts

mix of Italian cured meats – salami, pepperoni, and prosciutto

pomegranate molasses or balsamic glaze


Fold the basil leaves in half, and then in half again if they are large.

Fold sliced round meats like salami the same way as the basil. Cut prosciutto and fold it until it becomes a bite sized package.

Cut artichokes in half or in quarters. Slice larger marinated peppers in half..

Start threading the ingredients onto skewers. Begin with something dry like a cherry tomato. You can make all the skewers alike, or thread them randomly

Arrange on a tray, cover and refrigerate until ready to serve.

Drizzle with pomegranate molasses or balsamic glaze before serving.

Vegan skewers


12 cherry or grape tomatoes


On each skewer, layer the desired ingredients.

Serve immediately and enjoy!

Vegan Mozzarella Antipasto skewers


8 slices vegan deli slices

½ wheel vegan mozzarella cheese rolled into bite sized balls

16 marinated artichoke hearts


Skewer all of the antipasto ingredients.

Arrange skewers on a serving platter, drizzle with balsamic reduction and serve!

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