Caprese Kabobs with Smoked Mozzarella Recipe

Caprese Kabobs with Smoked Mozzarella

Makes about 20 kabobs

Cold smoking mozzarella is easy with a hand-held smoking gun. Quick exposure to Applewood smoke infuses the cheese with a subtle campfire flavor, elevating this easy appetizer to a whole new level.


  • 1 container (8-oz) Ciliegine mozzarella, drained
  • Applewood chips for smoking
  • 1 pint cherry tomatoes
  • 1 Tbsp Metropolitan Market Aceto Balsamic vinegar
  • 2 Tbsp Metropolitan Market extra-virgin olive oil
  • 1 tsp salt
  • 2 cups basil leaves
  • 20 (4-inch) bamboo skewers


  1. To an 8- by 8-inch baking dish, add the mozzarella in an even layer. Cover with plastic wrap to trap the smoke. Light the smoking gun. Lift a corner of the plastic wrap and direct the tube into the dish to fill with smoke; turn off the gun, remove the tube, and seal the dish with the plastic wrap to trap the smoke. Allow the cheese to absorb the smoke for about 10 minutes, a few minutes longer if you prefer a smokier flavor.
  2. Meanwhile, combine tomatoes, balsamic, and olive oil in a medium bowl and toss to coat. Add the mozzarella and salt and gently combine.
  3. Assemble skewers by folding a basil leaf around a tomato and then spearing through the middle with a skewer; follow with a mozzarella ball and repeat with one more basil-wrapped tomato, place on a serving platter. Repeat with remaining ingredients and skewers.


Amount Per Serving (based on 20 servings)
Calories: 50
Fat: 4.5 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 125 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 1 g
Protein: 2 g
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