Read About Life With Angela

Read More

Food N Service

Enjoy Life One Bite At A Time

You are here: Home / Recipes / Mini Caprese Appetizers

Mini Caprese Appetizers

by 13 Comments

Share20
Pin3K
Yum64
Tweet
Pocket
+12
3K Shares

Mini Tomato Caprese Appetizer recipe! Super healthy & Clean eating, too.

 

Mini Caprese Appetizer Recipe

There’s nothing better than a delicious caprese salad to add a special dash of vibrancy to your palate. Between the freshness of the basil, the creaminess of the fresh mozzarella, and the sweet crunch of the tomato…it’s a perfect harmonious marriage of flavors. If you’ve read my other recipes, you know that I love doing tearing recipes apart, and find new and unique ways to make food fun & creative. Don’t get me wrong, I’m more than happy to slice up a big juicy tomato and then layer out my ingredients. This is just a super fun approach that is not only appealing on the eyes, but great for dinner parties and cocktail parties alike! It’s a great recipe, since it’s all an approach to clean eating, too. I hope you enjoy!

Mini Caprese Appetizers
Yield: 22 pieces

Mini Caprese Appetizers

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

  • 1 carton of organic yellow grape tomatoes
  • 7 - 8 large sized fresh basil leaves
  • 1 block of organic mozzarella cheese
  • EVOO (Extra Virgin Olive Oil)
  • 1 cup Balsamic Vinegar
  • 1/2 teaspoon of Organic Sugar

Instructions

  • In a small pot over a medium heat, add balsamic vinegar and organic sugar. Bring to small rolling boil until most of the liquid has reduced out of it. You will have approximately 1/3 of your original liquid left. Remove from heat and allow to cool to room temperature.
  • With a paring knife, cut off tops of tomatoes and slight hollow out the middle.
  • Cut slices of mozzarella, and then make long strips of them. In the end, you want rectangular shaped pieces.
  • With a sharp knife, cut thin slices of basil from the leaves. I don't recommend using the stem in this appetizer. On a side note: I found it best to cut the leaves vertically along the sides of the stem.
  • Wrap each piece of mozzarella with a thin strip of basil and light push it into the tomato
  • Place on plate (or toothpicks) and drizzle EVOO and your balsamic vinegar reduction across.
    • © David Murphy

     

    ‘);

    Get My FREE Instant Pot Recipes eBook!
    Enter your email address and click on the Get Instant Access button.
    I agree to have my personal information transfered to MailChimp ( more information )
    We respect your privacy

    Reader Interactions

    Comments

    3. What an interesting way to prepare and present this traditional combination. It would be perfect for a party appetizer!

      Reply

    4. Oh man do those ever look good. I have some candy tomatoes that are small like that coming on my plants right now. Can’t wait to try out this recipe. Without the sugar of course. I will use agave or stevia.

      Reply

    6. The picture is stunning and when I read the recipe it is even more appealing! I’m having a Pinterest party this weekend and these are going on the menu without a doubt!

      Reply

    7. I just purchased some pre-made balsamic reduction recently, but it’s great to learn how to do it myself. I have to try these – they look like little bites of heaven!

      Reply

    12. I am so in love w/ this recipe! I mean, it’s just too beautiful to eat. BUT it looks just tempting enough to eat– I will have to try this! Thanks for sharing!

      Reply

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.