Mini Margherita Kebabs

If you’ve seen my post on Margherita Pizza, you’ll know how much I love tomato, basil, and mozzarella! Now that summer is in full swing, it’s time to eat as much fresh food as possible. That’s why for my family’s Memorial Day cookout a couple weeks ago, I make some mini margherita kebabs to have as appetizers. They’re super easy, healthy, and delicious!

Makes 10 kebabs



20 fresh mozzarella pearls

10 grape tomatoes

5 fresh basil leaves

Olive oil

Balsamic vinegar (optional)

Kosher salt (optional)

10 toothpicks


  1. Wash the basil and cut each leaf into four pieces.
  2. Skewer a mozzarella pearl on a toothpick. I recommend using Crave Brothers cheese if you can get your hands on it, but I’m not sure if it can be found outside of Wisconsin.
  3. Add a piece of basil, a tomato, another piece of basil, and one more mozzarella pearl.
  4. Continue with the remaining toothpicks.
  5. Drizzle with olive oil and balsamic vinegar and sprinkle with kosher salt.

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