Tomato mozzarella skewers with pesto

Tomato mozzarella skewers with pesto

I like spoiling people – whether it’s my loved ones, my guests or myself. Especially with small delicacies, which can be prepared quickly, but are still a real pleasure. Since the summer is approaching, it can be done a little easier. In search of a book on spoiling people, I came across this recipe for tomato and mozzarella skewers with fresh basil and homemade pesto. The skewers are uniquely delicious with our aromatic Rubin Tomatoes.


  • 300 g of Rubin Tomatoes
  • 200 g of Mozzarella balls
  • 100 g of pine nuts
  • 70 g Parmesan (real Parmigiano-Reggiano is best)
  • 50 g of basil
  • 150 ml Arbequina Olive Oil
  • 2 tbsp of raspberry sauce
  • 2-3 cloves of garlic
  • Salt
  • Pepper


First, prepare the pesto: Fry the pine nuts briefly in a coated pan. Then add the garlic cloves and the basil in a tall container and purée with the hand-held bar mixer until a green mass is produced. Cut the Parmesan into small pieces, add slowly, and continue adding the olive oil until the pesto is creamy.

Stir 2 tbsp. of pesto with vinegar, a little olive oil, salt and pepper, and put the mozzarella balls in the marinade overnight. Then skewer in this order, first a basil leaf, then a Rubin Tomato and finally, a marinated mozzarella ball on a wooden skewer. Sprinkle the finished skewer with the remaining marinade. Freshly roasted white bread tastes best with this. Bon Appetit!

Sweet tip:

The rest of the pesto can be kept in the refrigerator for a few days if it is placed in a glass and covered with a thin layer of olive oil.