grilled mediterranean mozzarella skewers

  • makes 20
  • A little effort

A great easy-to-make vegetarian canapé for your drinks party. Using rosemary stalks as skewers not only looks good, it adds a wonderful flavour to the mozzarella.



  • rosemary stalks 20 small
  • bocconcini (mini mozzarella balls) 20 (about 300g pack)
  • olive oil 1 tbsp
  • pesto 1 tbsp
  • balsamic vinegar 1 tbsp
  • courgettes 2, small
  • cherry tomatoes 20
  • black olives 20, pitted


  • Step 1

    Strip the leaves from the bottom 2/3 of the rosemary stalks (use the leaves in other recipes). The stalks are now ready to use as a skewer.

  • Step 2

    Toss the mozzarella with the olive oil, pesto and balsamic vinegar. Season and leave to marinate for at least 30 minutes.

  • Step 3

    Trim the ends off the courgettes and peel into long strips using a vegetable peeler. Wrap a piece of courgette around each of the mozzarella balls and thread onto the rosemary stalk along with a cherry tomato and an olive. Brush any remaining marinade over the courgettes. Chill until you’re ready to cook them.

  • Step 4

    Heat a griddle pan and sear the skewers for a minute or so each side so that the cheese begins to soften, but doesn’t melt. Serve with a sprinkle of flaked sea salt and black pepper.