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Mini Caprese Bites: Easy and Delicious Appetizer Ideas

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These Mini Caprese Bites are the perfect little packages of summer, a classic combination that never fails to please. They are the epitome of simple ingredients creating warm memories, and today I am sharing all my favorite ways to make them.

Ingredients

Scale
  • 1 pint cherry or grape tomatoes
  • 8 ounces fresh mozzarella ciliegine (small mozzarella balls)
  • 1 bunch fresh basil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze (or reduction)
  • Flaky sea salt and freshly cracked black pepper
  • Optional: 24 small wooden skewers or cocktail picks

Instructions

  1. Prep Your Components: Rinse the cherry tomatoes and pat them dry with a clean kitchen towel. If your mozzarella balls are stored in water, drain them thoroughly. Pick the basil leaves, choosing ones that are similar in size for a uniform look.
  2. Assemble the Skewers: Take a skewer and thread one tomato, followed by a basil leaf (folded if large), and then one mozzarella ball. Repeat until all components are used. The order can be changed to tomato, mozzarella, then basil—do what feels most beautiful to you.
  3. Plate and Season: Arrange your finished skewers on a serving platter. Drizzle generously with the extra virgin olive oil and the balsamic glaze. Finally, finish with a generous pinch of flaky sea salt and a few grinds of black pepper.

Notes

These are best enjoyed fresh, but with a little planning, you can be mostly prepped. Store any uneaten skewers in a single layer in an airtight container in the refrigerator for up to 24 hours. They will soften but are still tasty. You can wash and dry the tomatoes, drain the mozzarella, and make the balsamic glaze up to two days in advance. Store each component separately in the fridge. Assemble the skewers just before your event. Freezing is not recommended.

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