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- Dish type
- Vegetable salad
- Tomato salad
This is a super-easy appetiser that is sure to wow your guests. It's perfect for dinner parties or summer barbecues. Cherry tomatoes, mozzarella, prosciutto and basil leaves are skewered, then served with an Italian salad dressing.
37 people made this
- 24 long wooden skewers
- 48 cherry or plum tomatoes, rinsed and dried
- 6 thin slices prosciutto, each cut into quarters
- 24 mini marinated mozzarella balls
- 24 fresh basil leaves
- 4 tablespoons Italian salad dressing
MethodPrep:20min ›Ready in:20min
- Thread each skewer 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 skewers on a serving platter. Drizzle with your favourite Italian salad dressing.
If mini marinated mozzarella balls are not available, use plain mini mozzarella. Marinate in olive oil, chopped garlic, chopped basil, plain or flavoured vinegar and dried Italian herbs for 2 hours.
Reviews & ratingsAverage global rating:(34)
Reviews in English (29)
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
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
Prosciutto & Mozzarella Skewers
Prosciutto and Mozzarella Skewers (or Prosciutto and Bocconcini Skewers as they are called in Australia) are one of my favourite appetizers. The combination of prosciutto, mozzarella, tomato and fresh basil is hard to beat. They are the perfect appetizer for Christmas or any celebration.
I love making these skewers whenever I have guests over or get asked to bring a plate to a party. They are always a hit as they taste amazing and they look really good. They are great around Christmas time as the ingredients are the perfect Christmas colours
I don't normally share to many recipes with dairy in them, however these are an exception as they are so good.
Recipe Caprese Skewers with Balsamic Glaze
- Calories: 10
- Protein: 1 g
- Total Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Saturated Fat: 0 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
This is a classic dish (the tasty pairing of tomato and mozzarella) with an adorable presentation—perfect for a snack or party pass-around. If you don’t want to make your own honey balsamic drizzle, y ou can either buy balsamic glaze at the market or make your own standard glaze by simply simmering balsamic vinegar in a small saucepan until it reduces and becomes rich, thick and glossy. Alternatively, you can use any favorite vinaigrette dressing . The choice is yours to make!
For the honey balsamic drizzle:
For the tomato-mozzarella skewers:
- • 1 cup basil leaves, torn into bite-sized pieces
- • 1 container fresh mozzarella pearls
- • 1 cup multi-colored grape tomatoes, halved
- • 40 large toothpicks or thin skewers
To make the glaze, combine the balsamic and honey in a small saucepan and bring to a gentle boil over high heat. Reduce the heat to medium-low and simmer for about 10 minutes, or until the balsamic is thick, syrupy, and has reduced by half. Set aside until ready to use.
To assemble the skewers, thread a tomato half through the toothpick, followed by a piece of basil, a mozzarella pearl and tomato half. Make as many skewers as you like or until all of the ingredients are used up. Transfer the skewers to a serving platter and drizzle over the balsamic glaze, or serve on the side as a dip.
- Whisk olive oil, vinegar, and garlic in small bowl to blend season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
- Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.
This was very good exactly as written. I'm from MN, so instead of using fresh tomatoes I served it with tomato soup on a cold and snow night. It was a smashing success.
This is so delicious and easy! Use ciabatta bread and just a touch more garlic with good quality prosciutto and fresh tomatoes. And you need a good panini press (ours is a Cuisinart) to give it those wonderfully authentic grill marks.
We used the extra dressing for dipping. It was fantastic. I used loaves of Cuban bread I purchased at the regular grocery store here in North Florida and I only added salt to the dressing, not the sandwich. I made no other changes and it was absolutely delicious.
I made individual sandwiches to accommodate a gluten intolerance, using ciabatta rolls and small, gluten-free baguettes. I split the rolls, brushed both sides liberally with the dressing (GF bread first), then broiled the two types of bread(on separate pans) until crusty. I skipped the grilling step, and these were still amazing!
Very good. easy to make and tasted so fresh. Used grill pan.
This is a great sandwich and has become a family tradition! I would not change anything. great use for our George Foreman grill.
This is a fantastic sandwich. Made as directed, except instead of pouring the dressing over the top, I brushed it on both insides of the bread, go heavy on the dressing too, it is tasty!
Made this per the recipe but did not use all of the dressing as it would've been too oily. It was a good sandwich but definitely not 4 forks.
Followed to the letter. Our family did not enjoy this.
This has become a family and friend favorite. We have used chicken instead of prosciutto for those who are on a low sodium diet. I grate fresh Parmesan cheese into the sauce. We will make these for years to come.
This is the best recipe! I not only use prosciutto but also calabrese and homemade copa. I use more balsamic vinegar for more flavor.
This was a fantastic sandwich! My lunch guests loved it. I plan on making it many more times. Mmmmmm
Really delicious sandwich, and incredibly easy to make. One thing I discovered is that the ciabatta bread didn't quite have enough thickness to hold up to the dressing. A slightly denser bread (focaccia maybe) might work better. Otherwise, fantastic!
Made this sandwich yesterday to take along on a boat ride with friends and it was awesome!! I grilled it before leaving the house, wrapped it in foil and brought it in the cooler. We sliced it and ate it after an hour on the boat and it was great - the dressing really added a nice flavor and the sandwich held up really well for the trip - which sometimes isn't easy on a boat trip. Will definately make this again - for a picnic, or even just an afternoon at home.
Mmmm. Fantastic! Delicious! A keeper for sure! Even with winter tomatoes and basil, this recipe still manages to make the flavours shine! I don't think I should have added salt though. The prosciutto probably has enough in it - it was kinda salty. But mmm!
Made this last evening for dinner and it was outstanding. Followed the recipe exactly. The fresh tomatoes and basil from my garden gave off the perfect blends to the taste buds. Almost as good as the panini we ate in Rome, Italy. Definitely a keeper. Added the fresh asparagus salad (found on this site) as a side.
Makes a very simple, fast lunch. Used purple basil from my garden, quality tom's from the grocery store and Speck from Trader Joe's. Unfortunately we don't have good bread here in Florida so I used a french loaf from the grocery as well. Followed the recipe for the dressing but used the grocery store balsamic recommended by Americas Test Kitchen - Quality makes a difference. Put the sandwich on the grill of 3-4 minutes each side using my LeCreuset skillet as a weight. Worked perfectly. Surprised my SO who was working hard in the yard. I'll make these often and won't hesitate to make them for company.
Absolutely delicious. I only used a fraction of the prosciutto called for--maybe 2-3 ounces of the REALLY GOOD imported kind that's $24/lb. We're going to do this at least once a week while our summer tomatoes are coming in!
Delicious! Would recommend cutting the dressing in half as had quite a bit left over. Grilled on my panini grill and was loved by my book club!
- Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.
Make Ahead Tips
These keep at room temperature for up to 1 hour before serving.
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Prosciutto, Mozzarella and Basil Panini Recipe
Many people don’t realize making sandwiches on the Foreman Grill is possible, but not only is it possible, it’s easy and delicious! This tasty recipe for a prosciutto, mozzarella and basil panini will make you think you’ve ordered from a gourmet sandwich shop. Give this a try and you’ll quickly have a new favorite sandwich!
- 4 oz thinly sliced prosciutto (about 5 regular slices)
- 2 oz sliced fresh mozzarella cheese
- Basil (approximately 8 whole leaves)
- Sliced tomato
- Sourdough Bread
- Olive oil
Total time: 8 min – Prep time: 5 min – Cook time: 3 min – Serves: 1 people
1. Preheat your George Foreman Grill for at least 5 minutes with lid closed. Use high heat setting if you have temperature controls.
2. Build sandwich by placing folded slices of prosciutto on bread, followed by the mozzarella cheese, basil and tomato slices. This will allow the tomato and basil to melt into the mozzarella. Brush outside of the sandwich with olive oil and place on Foreman Grill. Close lid and grill for about 3 minutes or until cheese is melted and the bread is toasted.
We all know it wouldn’t be too long before I posted something with cheese. Let’s just be real. I picked up a few different Italian-esque ingredients to go together on these Antipasto Skewers. These ingredients are prosciutto, kalamata olives (my favorite), marinated artichoke hearts, fresh basil, fresh mozzarella balls, and topped off with an amazing balsamic glaze.
I haven’t used artichoke hearts much, but the one recipe I will say I LOVE is this amazing and creamy Spinach Artichoke Dip. It’s another great recipe to bring to your next party! If you like chicken, you will probably also like this Skillet Caprese Chicken with Balsamic Glaze because 1)chicken 2)mozzarella 3)basil and 4)balsamic!
Are we noticing a bit of a trend here? Just a tad? Eh?
What I love about skewers is the ability to pick and choose how much or how little of each ingredient to put on each skewer. I may or may not have put extra mozzarella balls and extra prosciutto on my skewers, oh and drowned them in balsamic glaze. But hey, that’s the beauty of this! It’s fun to have some helpers in the kitchen that can assemble a little variety. I don’t like all of my skewers to look super identical with the same order, etcetera and that’s what I feel keeps them looking interesting.
I will say that I would have put cherry tomatoes on my skewers but I kind of forgot about them. They were off to the side and I was so caught up snacking assembling the skewer ingredients that I totally forgot about poor ‘ol tomatoes.
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Tomato Prosciutto Caprese
This recipe is so darn simple. It literally only requires a few simple ingredients. As I mentioned in my Melon Caprese Salad recipe, my Dad has a garden in Los Banos so we get to enjoy fresh produce seasonally. These heirloom tomatoes are perfectfor this salad because they are so juicy and filled with so much flavor! This Tomato Prosciutto Caprese is also a feast for your eyes because it almost is too pretty to eat.
You can enjoy this tomato prosciutto caprese as a light dinner, snack, and even appetizer depending on what you’re in the mood for. You just can never go wrong with a refreshing tomato caprese salad and topping it off with light and slightly salty prosciutto..perfection.
If you are a vegetarian, this recipe is still delicious, just leave out the prosciutto!
Ways to serve Tomato Caprese:
- Just the way it is or for a party- everyone will love this app!
- Over pasta for a light lunch or dinner
- With crusty warm bread as an appetizer
If you have been looking for a quick (like less than 10 minutes to put together quick) you found the right recipe. This is also low carb and has plenty of health benefits. This vibrant and gorgeous salad is truly acceptable any time of the year. Although these heirloom tomatoes are seasonal, you can certainly use regular tomatoes as well.
Looking for other delicious appetizers? Check these out!
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.
Mini Caprese Skewers
Tiny skewers of fresh mozzarella, tomatoes and basil. A great appetizer for summer entertaining.
This recipe makes 32 skewers, enough for 9-12 people, assuming 3-4 skewers per person.
- Prep Time: 30 min
- Total Time: 30 min
- Yield: 9 - 12 servings 1 x
- Category: Appetizer
- Method: no cook
- Cuisine: Italian
You will need 32 4-inch bamboo skewers or something similar
- An 8 -ounce contain of mini, pearl size mozzarella balls (about 100 balls per container)
- 2 pints of cherry tomatoes, halved (you&rsquoll need about 32 cherry tomatoes &ndash 1 halved tomato per skewer)
- 1 large bunch of basil, leaves removed from the stems (you&rsquoll need about 64 leaves)
- Good quality Extra virgin olive oil
- Malden salt or sea salt
- Freshly ground black pepper
- Pitted kalamata olives, halved (figure 1 olive per skewer)
- Thinly sliced prosciutto or Genoa salami, optional (figure two 1-inch pieces of meat per skewer)
- A drizzle of thick balsamic vinegar (balsamic reduction)
- Thread the ingredients onto the skewers in alternating patterns: mozzarella ball, tomato, basil, mozzarella, tomato basil, mozzarella ball. If the basil leaves are large, fold them in half before skewering them. If you want some variation, include olives and/or prosciutto in some of the skewers.
- Lay the skewers out on a platter. Drizzle them generously with olive oil and sprinkle them with salt and pepper. Serve at room temperature.
Keywords: caprese salad kebabs, caprese skewers