Prosciutto, tomato, mozzarella and basil skewers

    20 min

    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.

    38 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Ready in:20min 

    1. 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.
    2. 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.

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    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)