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Nadia James

Mozzarella Basil Pomegranate Party Picks

Mozzarella Basil Pomegranate Party Picks — A tidy, no-cook cocktail pick for a colorful holiday appetizer tray.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 skewers
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 16 balls mini mozzarella, drained
  • 16 leaves fresh basil, washed and dried
  • 1/3 cup pomegranate arils
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice

Equipment

  • 16 food-safe cocktail picks
  • knife
  • serving platter

Method
 

  1. Wash, drain and prepare all ingredients; fully cook any meat or seafood before assembly and chill it safely.
  2. Fold a basil leaf around each mini mozzarella ball and secure with a food-safe pick.
  3. Scatter measured pomegranate arils over the chilled mozzarella picks, rather than trying to thread the small seeds.
  4. Whisk olive oil with lemon juice and drizzle lightly over the platter just before serving.

Notes

  • Use already cooked, ready-to-eat ingredients only; raw meat or seafood does not belong on a no-cook party skewer.
Storage: Refrigerate promptly in a sealed container and serve within 24 hours; discard perishable skewers left on a buffet over 2 hours.
Serving suggestion: Serve on a festive platter.