Prosciutto, Mozzarella & Cherry Tomato Skewers with Basil Oil

Caprese on a skewer, elevated by prosciutto and basil oil. The loose prosciutto rosette fold is the detail that separates this from ordinary assembled party food — a ruffled, loose fold looks professional and inviting where a flat, tightly packed piece of ham looks like an afterthought.

The basil oil requires the blanching step: 10 seconds in boiling water, immediately into ice water, then blend. This fixes the chlorophyll so the oil stays vivid green for up to a week. Skip the blanching and the oil turns dark within hours. It takes two minutes and the visual difference is total.

Ingredients (makes 30 skewers): - 7 oz prosciutto di Parma (DOP), paper-thin — each slice loosely folded into a rosette - 10.6 oz ciliegine or bocconcini fresh mozzarella balls, patted dry - 10.6 oz mixed cherry tomatoes (red, yellow, and orange for visual impact) - 30 cocktail skewers or 6-inch bamboo picks - Flaky sea salt and cracked black pepper

Basil Oil: - 2 ⅛ oz fresh basil leaves (tightly packed — roughly 2 large bunches) - ½ cup excellent extra virgin olive oil - Pinch of fine sea salt

For Finishing: - 3 tablespoons aged balsamic glaze (not regular balsamic vinegar — the thick, sweet reduction is essential) - Additional fresh basil leaves for garnish - Maldon sea salt flakes

Basil Oil: Bring a small pot of salted water to a rapid boil. Add basil leaves and blanch for exactly 10 seconds. Drain immediately and transfer to an ice bath. Squeeze the blanched basil thoroughly dry in a clean towel — it must be very dry. Blend with olive oil and salt in a high-powered blender for 2 full minutes until very smooth and vivid green. Strain through a fine sieve or cheesecloth for a clear oil. (The blanching fixes the chlorophyll so the oil remains bright green for up to 1 week refrigerated — unblanched basil oil turns dark within hours.)

Assembly: Thread each skewer: fold one half-slice of prosciutto loosely into a rosette and thread, then one cherry tomato, then one mozzarella ball. The loose prosciutto fold creates a visual ruffle that is far more elegant than a flat piece. Arrange on a serving platter.

Drizzle basil oil generously over all the skewers. Follow with a drizzle of aged balsamic glaze — use a spoon or squeeze bottle for control. Tuck additional fresh basil leaves between the skewers. Finish with Maldon sea salt flakes and generous cracked black pepper.

The Mimosa Pairing Logic: The tomato's bright acidity directly mirrors any citrus component in a mimosa, while the prosciutto's salt amplifies the sweetness of the juice. Fresh mozzarella's milky richness cushions the palate between sips, making each champagne bubble feel especially refreshing. These skewers pair with equal harmony alongside classic orange, blood orange, and St-Germain elderflower mimosas. The basil oil creates a herbal bridge that elevates any botanical or floral mimosa.

Make-Ahead: Basil oil (1 week refrigerated); cherry tomatoes (halved 6 hours ahead, kept covered). Assemble skewers up to 2 hours before service; keep refrigerated. Dress with basil oil and balsamic only immediately before serving.

Pro Tips: The mozzarella must be completely dry before assembly — wet mozzarella makes the balsamic run immediately and creates a watery puddle. Pat each ball thoroughly with paper towels. The prosciutto rosette fold is the detail that elevates the visual presentation — a tightly packed, flat piece of prosciutto looks ordinary; a loose, ruffled fold looks professional and inviting.