Ingredients
Produce
- 20 cherry or grape tomatoes, halved (gently squeeze out juices)
- 20 fresh basil leaves, cut in half or quarters (or large leaves cut into 1-1½ inch pieces)
Dairy
- 20 mini bocconcini cheese balls, cut in half (or 40 half-inch cubes from fresh mozzarella balls)
Condiments & Dressings
- 1/3 cup Italian or vinaigrette dressing
- Balsamic glaze for drizzle
Optional
- Sea salt (to sprinkle on before serving)
Instructions
- Marinate Cheese: In a small bowl, mix the bocconcini cheese pieces with the Italian or vinaigrette dressing. Allow the cheese to marinate for 30 minutes or optionally overnight to develop extra flavor. If short on time, you can skip the marinating and simply coat the cheese in the vinaigrette before assembly.
- Assemble Caprese Skewers: Take each toothpick and place half a tomato (cut side down) on the board or plate. Pierce the tomato through the top with the toothpick, then add a piece of basil on top, followed by a cube or half bocconcini cheese ball coated in the vinaigrette.
- Presentation: Just before serving, drizzle the assembled mini caprese bites with balsamic glaze in a zigzag or decorative pattern over a platter or cutting board. Optionally, sprinkle with a pinch of sea salt to enhance flavors.
Notes
- Gently squeeze out the juices from the tomatoes to prevent the skewers from becoming soggy.
- Marinating the cheese in the dressing is optional but adds extra flavor.
- You can prepare the cheese and basil in advance and assemble just before serving.
- If using larger basil leaves, cut them into smaller pieces to fit the bite-sized skewers.
- Use high-quality balsamic glaze for the best flavor impact.
- These bites are best served fresh but can be refrigerated for a few hours if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian