Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mozzarella, Prosciutto, and Tomato Skewers

Servings: 8

Sometimes it’s the simplest appetizers that get talked about the most. Drizzle Filippo Berio® Extra Virgin Olive Oil over these colorful creations for a dish that is sure to delight.


  • 16 fresh baby mozzarella balls (bocconcini)
  • 8 thin slices of prosciutto di Parma, cut in half width-wise
  • 16 grape or cherry tomatoes
  • 16 1-inch bread cubes
  • 8 shaved strips of Parmigiano-Reggiano
  • Filippo Berio® Extra Virgin Olive Oil
  • 6 basil leaves, cut into thin strips
  • 8 wooden skewers


  • Wrap individual mozzarella balls with a half-slice of prosciutto.
  • Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.
  • Drizzle with olive oil.
  • Top with shaved Parmigiano-Reggiano and chiffonade of basil.


Recipe provided to Fillipo Berio by Chef Mary Ann Esposito


Rate or Review

Reviews (1 review)

  • jrkent | 09/08/2018

    Quick assembly, visually pleasing, and delicious. Multiple people commented on how good they were. I finished the skewers with olive oil, salt and pepper.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial