Ingredients
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- 12 cherry or grape tomatoes (red or mixed colors)
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12 mini mozzarella balls (bocconcini)
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12 fresh basil leaves
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1 tablespoon olive oil
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1 tablespoon balsamic glaze (or reduction)
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Pinch of sea salt and cracked black pepper
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12 toothpicks or short wooden skewers
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- Optional: pesto drizzle or red pepper flakes for heat
Instructions
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Wash and dry tomatoes and basil leaves.
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Drain and pat mozzarella balls dry.
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Assemble each skewer: 1 tomato, 1 folded basil leaf, 1 mozzarella ball.
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Arrange on a serving tray.
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Drizzle with olive oil and balsamic glaze.
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Sprinkle with salt, pepper, and red pepper flakes (if using).
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Serve immediately or chill covered up to 4 hours.
Notes
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Variations: Add marinated olives or smoked cheese; use arugula instead of basil.
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Serving Tips: Pair with focaccia, quinoa salad, or stuffed peppers.
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Allergy Info: Contains dairy; gluten-free if ingredients comply.
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Taste Adjustments: Add pesto for herbal depth or a dash of chili flakes for spice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack, lunch
- Method: No-cook, Assembly
- Cuisine: Italian, Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 skewer
- Calories: 50 kcal
- Sugar: 1g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg
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