Name: Mini Caprese Bites Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 12 cherry tomatoes; 12 fresh basil leaves; 12 small mozzarella balls (bocconcini); 3 tablespoons balsamic glaze; 2 tablespoons olive oil; Salt and pepper to taste; 12 toothpicks or small skewers

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Introduction

Mini Caprese Bites are a fun and fresh twist on the classic Italian Caprese salad. Combining juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil, these bite-sized appetizers are drizzled with balsamic glaze and olive oil for a perfect balance of flavors. Easy to prepare and perfect for any gathering, they make a healthy and visually appealing treat.

The image shows several skewers of grilled food arranged on a wooden board. Each skewer has two main layers: the bottom layer is a round, slightly charred white cheese with a soft texture, and the top layer is a bright red roasted cherry tomato. The tomatoes are garnished with green basil leaves and coarse salt sprinkled on top, creating a contrast of colors and textures. The food looks juicy and fresh, with a shiny, slightly oily surface, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 cherry tomatoes
12 fresh basil leaves
12 small mozzarella balls (bocconcini)
3 tablespoons balsamic glaze
2 tablespoons olive oil
Salt and pepper to taste
12 toothpicks or small skewers

Instructions

Step 1: Start by washing the cherry tomatoes thoroughly. Cut a small X on the bottom of each tomato to help release steam if you choose to roast them, but they can be left raw for freshness.
Step 2: If your mozzarella balls are larger than a cherry tomato, cut them in half to match sizes. This ensures a balanced bite.
Step 3: On each toothpick or skewer, thread a cherry tomato, followed by a fresh basil leaf, and then a mozzarella ball. Repeat this order until all ingredients are used.
Step 4: Place the assembled bites on a serving platter. Drizzle them with olive oil and balsamic glaze. Season lightly with salt and pepper to enhance the flavors.
Step 5: If desired, let the bites chill in the refrigerator for about 10-15 minutes to allow the flavors to meld. Serve cold or at room temperature.

Tips & Variations

Try roasting the cherry tomatoes with olive oil, salt, and pepper to boost their sweetness and add a caramelized flavor.
Use colorful cherry tomatoes—red, yellow, and green—to create a vibrant platter.
For a savory twist, add a small piece of prosciutto to each skewer.
Substitute basil with fresh mint or dill for a different herbal note.
Make your own balsamic glaze by simmering balsamic vinegar until thickened if you prefer homemade toppings.
Season each layer lightly with salt and freshly cracked pepper to bring out the natural flavors.

Storage

Store leftover Mini Caprese Bites in an airtight container in the refrigerator for 2-3 days. To preserve texture, avoid adding extra dressing before storage. Reheat is not recommended; instead, enjoy them chilled or at room temperature for the best flavor and freshness.

How to Serve

The image shows eight small appetizer bites arranged closely on a wooden plate. Each bite has two layers: the bottom layer is a white, slightly charred, round mozzarella cheese ball with some black seasoning specks, and the top layer is a bright red cherry tomato half. Each stack is topped with small fresh green basil leaf pieces, lightly sprinkled with coarse sea salt. A wooden toothpick pierces through the center of each bite, holding the two layers together. The wooden plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Mini Caprese Bites in advance?

Yes, you can assemble the bites a few hours ahead and keep them refrigerated. Wait to drizzle with olive oil and balsamic glaze until just before serving to keep the bites fresh and prevent sogginess.

What can I use if I don’t have balsamic glaze?

If balsamic glaze is unavailable, you can use regular balsamic vinegar with a light drizzle, or make a quick glaze by simmering balsamic vinegar over low heat until it reduces to a syrupy consistency.