Roasted Tomato & Mozzarella Skewers Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.

Place the cherry tomatoes in a single layer on the prepared baking sheet.

In a small bowl, whisk together 1½ tablespoons extra-virgin olive oil, minced garlic, dried oregano, ¾ teaspoon kosher salt and 1/4 teaspoon black pepper. Drizzle this mixture over the tomatoes and toss gently to coat.

Roast tomatoes in the preheated oven for 12–18 minutes, until skins blister and tomatoes are just starting to collapse but still hold their shape. Remove from oven and let cool to warm (about 10 minutes). Reserve any juices on the pan for dressing.

If using wooden skewers, soak short skewers in water for 10 minutes beforehand to prevent burning (if using cocktail picks this step can be skipped).

Pat the mozzarella balls dry with paper towels to remove excess moisture. Tear basil leaves in half if they are large.

Assemble skewers by threading in order: tomato, basil leaf (folded if large), mozzarella ball. For 9 skewers use two tomatoes and two mozzarella balls per skewer or arrange to taste so total yields 18 units of each ingredient as listed.

Make the dressing: in a small bowl whisk together the remaining ½ tablespoon olive oil, reserved tomato juices from the roasting pan (if any), 1 teaspoon balsamic vinegar (optional), remaining pinch of salt and pepper. Taste and adjust seasoning.

Arrange skewers on a serving platter. Drizzle lightly with the dressing. Sprinkle lemon zest and chopped parsley over the skewers, if using, for brightness.

Serve warm or at room temperature. Leftover roasted tomatoes and mozzarella can be chilled in an airtight container up to 24 hours; bring to room temperature before serving for best flavor.