Skewers with mozzarella and cherry tomatoes

Prepare your workspace: cutting board, sharp knife, large bowl, spoon or whisk, paper towel, tray for arranging the finished skewers, and a bowl of water if you are using wooden sticks. Remove the mozzarella from the brine and drain it in a strainer for 5 minutes, then gently dry each ball with a paper towel. Wash the cherry tomatoes under running cool water and dry them thoroughly, preferably laying them out in a single layer on a kitchen towel.

If the mozzarella balls are larger than 25-30 g each, cut them in half or into quarters so that each piece weighs about 20-25 g — they will then be perfect for one bite. To cut evenly, place the ball on a board and slice with a sharp knife in one motion, without crushing the cheese. If you are using smaller bocconcini, you can leave them whole.

Trim the thicker stems of the basil and separate the leaves. Choose the larger, nice leaves for skewering. Gently pat the basil leaves dry with a paper towel — wet basil can moisten the mozzarella and cause the skewers to slip.

In a small bowl, combine olive oil (30 g), salt (3 g), and pepper (2 g). Whisk or stir with a spoon for 20–30 seconds until the salt partially dissolves and the ingredients form a uniform liquid. Taste the dressing and adjust with an extra pinch of salt or a bit of pepper if needed — remember that the mozzarella is also lightly salted.

If you are using wooden skewers, place them in a bowl of cold water and soak for 15–30 minutes. This will prevent them from burning if you plan to grill or flame-cook the dish—in our case, it also protects against the skewers breaking when adding the ingredients.

Start assembling: insert the stick on the tray and first skewer a cherry tomato (if the tomato is large, cut it in half and skewer it cut side out), then a folded basil leaf (folded in half for easier skewering), followed by a piece of mozzarella. Repeat the pattern (tomato — basil — mozzarella) until you have 3-4 elements on the stick, depending on the length of the stick and the size of the ingredients. Arrange the finished skewers loosely on the tray in a single layer to avoid crushing the cheese.

Arrange the arugula (if using) on a large platter as a base. Place the skewers on the arugula in an aesthetically pleasing way. Drizzle evenly with the prepared dressing (use a spoon or brush) — about 1/2 tablespoon of oil for 3-4 skewers. If using balsamic glaze, draw irregular lines across the surface of the skewers from a distance of 10–15 cm for a decorative effect. Optionally, sprinkle with toasted pine nuts (40 g) just before serving to maintain their crunch.

Serve the skewers at room temperature (about 10–20 minutes after preparation) so that the mozzarella medallions have a pleasant creamy consistency. Arrange on a central platter or on a wooden board, adding extra basil leaves for decoration. On the table, set up a tray with additional sticks/napkins and a small bowl with the remaining dressing.

If there are leftover skewers, store them in an airtight container in the fridge for up to 24 hours. Before serving again, take them out for 10–15 minutes to reach room temperature. Freezing mozzarella in this arrangement is not recommended; add the balsamic glaze only before serving after thawing (however, if you freeze the ingredients separately, the tomatoes and cheese will lose their texture).

Be careful with excess moisture — dry the ingredients well. Do not pack the ingredients too loosely (falling apart) or too tightly (squeezing the cheese). For visual effect, use sticks of different lengths or alternate the arrangement of the ingredients. When preparing for a larger number of guests, consider making 1.5–2 portions of ingredients for a larger tray.