Gluten-free Bouillon & Seasoning

Recipes: Caprese Cherry Tomato & Bocconcini Kabob

This is summer on a stick. It is a great dish to start out a meal or as part of luncheon buffet. Kids and adults love snacking on this one and it’s a great way to utilize all those cherry tomatoes growing in your garden. This delicious dish is low fat, low salt, low sugar, gluten-free and vegetarian.

The Recipe



  1. Cut cherry tomatoes in half.
  2. Cut cheese in half if it is not small enough. I usually pick tomatoes and bocconcini that are the same size.
  3. On a sheet of kitchen paper, combine basil and Massel bouillon.
  4. Roll bocconcini pieces in the basil mixture.
  5. On a long tooth pick or skewer, alternately place cherry tomato and bocconcini slices down the skewer, creating a boccconcini/tomato sandwich.
  6. Serve three “tomato cheese sandwiches” on a skewer.

Handy Tip

If you want to kick up the presentation up on this easy appetizer, use rosemary twigs as your skewer. People will think you spent hours on it.
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Recipe Name
Cherry Tomato & Bocconcini Kabob
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