Cheese and olive skewers are a simple, impressive, and very quick appetizer perfect for New Year's Eve 2025. They consist of cubes of aromatic yellow cheese threaded onto a toothpick along with a black olive, optionally with a half cherry tomato and a fresh basil leaf, drizzled with olive oil and seasoned with salt and pepper. They have a pronounced salty-fatty cheese flavor complemented by the olive, the freshness of the tomato, and the herbal note of basil — they look very decorative in a bright red-black-yellow composition on a platter. They are great as finger food for standing parties, on a snack plate, or at a buffet. Preparation does not require culinary skills, and the portioning and appearance can be adjusted to personal preferences.
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Prepare your workspace (mise en place). Lay out a cutting board, a sharp knife, a colander, paper towels, a large serving platter, and a bowl for waste. Remove the ingredients from their packaging. This should take about 3-5 minutes.
Wash the cherry tomatoes (if using): place them in a colander and rinse under cold running water for 10-15 seconds, then gently dry with a paper towel. Check for any cracks. Time: 1-2 minutes.
Drain the olives from the brine: transfer the olives to a strainer and let them sit for 1-2 minutes, then spread them out on a paper towel and gently pat dry, removing excess moisture. A dry olive will not slip off the toothpick.
Cut the cheese into even cubes: place the block of cheese on a cutting board and trim the ends to create a flat surface. Then, slice the cheese crosswise into pieces about 2 cm thick, and cut the slices into cubes measuring approximately 2×2 cm. For 24 skewers, you will need 24 cubes, each weighing around 20 g. Time: 6-8 minutes.
Prepare the basil leaves: gently tear the large leaves from the stems, discarding any brown parts. If the leaves are large, fold them in half. If you are using cherry tomatoes, cut each one in half horizontally (across the width) so that one half has a flat surface for stuffing. Time: 3-4 minutes.
Assembling the skewers (the most important step). At the end of the toothpick, start: first, thread a cube of cheese (piercing the center of the cube to prevent it from crumbling at the edge), then an olive (whole), optionally half a cherry tomato with the flat side facing inward, and finally a folded basil leaf. If you want, you can change the order: cheese-olive-tomato is stable. Assemble in sequence until you have 24 skewers. Estimated assembly time: 20-30 minutes (about 40-70 seconds per skewer).
Arrange the skewers on a platter in one or several rows, depending on the size of the plate. Drizzle evenly with olive oil (30 g) — it's best to use a teaspoon and pour a thin stream over the top. Then, sprinkle very gently with a pinch of salt and freshly ground pepper. Time: 2-3 minutes.
Chilling and serving: set the finished skewers in the refrigerator for 10-15 minutes to let the flavors meld and the cheese firm up slightly. Take them out of the fridge 5 minutes before serving to let the aromas develop. Total preparation time including chilling: about 35-40 minutes.
Skewers in various variations were popular as easy-to-serve snacks at parties as early as the 19th century — the name comes from the way of 'stuffing' ingredients onto a toothpick, resembling a cork.
Serve the skewers on a flat, light-colored platter, arranged alternately (e.g., in rows). For serving, place small bowls with extra olives and napkins. The skewers pair well with a glass of white wine or light prosecco — cold, sparkling drinks balance the richness of the cheese.
Store in the refrigerator covered with plastic wrap for up to 24 hours. Do not freeze the skewers — the texture of the cheese and olives will deteriorate. To reheat (if the cheese hardens too much), leave at room temperature for 10 minutes before serving.
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