15 mins
Mozzarella and Tomato Skewers
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.
Mother's Oat Cookies 
Mozzarella en Corrozza Ingredients for Mozzarella and Tomato Skewers
Currently displaying quantities in US Imperial Measurements
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
- 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.
- 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).
- 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.
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.
What To Eat Tonight
What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.
These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
Other Cheese Recipes
The mix of tomato and Mozzarella makes a delicious salad accompaniment or can be served on its own as a fresh summer starter course.
Spinach and Feta Rounds with Greek Tomato Salad is not just a great vegetarian dish, it's light, refreshing and perfect for a summer day.
Mozzarella en Corrozza is a more-ish and tasty traditional Italian fried cheese sandwich. You have to try it to appreciate its rich flavour.
