The mini mozzarella, lemon and basil skewers are an explosion of flavor, freshness and simplicity, perfect for bringing all the scents of summer to the table. This recipe combines the delicacy of mozzarella with the zesty liveliness of lemon and the unmistakable aroma of basil, creating a light but surprising balance of flavors.
I made them for the first time during a dinner with friends on a warm summer evening, when I wanted something quick but different from the usual. I brought them to the table almost without thinking, arranged on a colorful plate, and within minutes they were gone! Between one bite and another came smiles, compliments on the idea and requests for seconds. It was in that moment I realized how sometimes the simplest recipes leave the biggest impression.
Ideal as an elegant appetizer, a tasty aperitif or finger food for special occasions, these skewers take only a few minutes to prepare but win you over at first bite with their refined simplicity and irresistible Mediterranean aroma.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz mini mozzarella balls
- 2 lemons (untreated)
- leaves basil
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Strainer
- 1 Small bowl
- 1 Bowl
- Skewers wooden
- 1 Knife
- Paper towels
- 1 Lemon grater
Steps
As you can imagine, the preparation of the mini mozzarella, lemon and basil skewers is super easy and fast.
Start by placing the mini mozzarella balls in a strainer so all the whey drains away, then pat them dry with paper towels and transfer them to a large bowl.
Wash the lemon thoroughly and dry it well with a clean cloth. Then slice the lemons into thin rounds, divide each slice into small wedges or triangles and add them to the bowl with the mozzarella balls.
In a small bowl prepare the dressing with: extra virgin olive oil, salt, ground black pepper, grated lemon zest and a few drops of lemon juice (to taste). Whisk with a fork to create an emulsion. Pour the dressing into the bowl with the mozzarella and lemons and mix so everything is evenly coated.
Before assembling the skewers, let the mozzarella and lemon sit for a few minutes so the flavors meld and the result is even more delicious. Meanwhile wash and dry the basil leaves.
Now take the wooden skewers and start composing the skewers by alternating a slice of lemon, a mini mozzarella ball and a basil leaf. Continue until the skewer is filled, maintaining a harmonious and inviting order.
Transfer your mini mozzarella, lemon and basil skewers to a serving plate and finish with a little more grated lemon zest 😉.
Storage
The mini mozzarella, lemon and basil skewers keep in the refrigerator for 1–2 days in an airtight container or on a plate covered with plastic wrap.
FAQ (Questions & Answers)
Can I prepare the skewers in advance?
My advice is to prepare all the individual ingredients ahead of time and assemble them at the last minute. If prepared too far in advance, the basil may darken.
Which mozzarella is best to use?
Cherry-size mini mozzarellas are ideal because they are already portioned and easy to skewer. Alternatively, you can cut a large mozzarella into cubes.
Is the lemon eaten with the other ingredients?
Yes, if cut thin and into small pieces, the lemon is pleasant to eat and adds a fresh, slightly acidic note that balances the mozzarella.
Are they suitable for a light diet?
Yes, they are a light and fresh appetizer. To make them even more balanced, use a small amount of dressing and choose good-quality mozzarellas.
Is lemon juice in the dressing necessary?
Absolutely not. For a more pronounced citrus flavor you can add a few drops in the dressing; otherwise, grated lemon zest alone is enough.
