Caprese salad is one of my favorite things ever; fresh basil and huge chunks of mozzarella cheese? What’s not to love? Any excuse to eat large amounts of cheese and I’m there. My favorite caprese salads always have a little balsamic vinegar drizzled on them. I don’t even need the olive oil.
However, one thing I’ve always found with Caprese salad is it’s a smidge obnoxious to eat. Use a fork? Finger food? Knife maybe? I’m sure you all have the same problem…no? Just me? Ah well…Anyhoo, to avoid such confusion, I decided to make Caprese Salad Bites instead and use toothpick! Makes the salad a little appetizer bite instead of a full fledged plate. I must say, I struggled with keeping them upright and eventually gave up, only to jolt awake in the middle of the night where my way smarter subconscious told me to slightly cut the bottoms of the mozzarella cheese balls to make them flat…
…Duh. Dear subconscious, please feel free to offer this advice while I’m cooking. Also, cheese slices are an option, but they’re just not as aesthetically pleasing in my opinion. All in all, if you’re serving this at a party or dinner get together, make sure to flatten the bottoms of the cheese balls. Adorable, delicious, and easy to make, give these Caprese Salad Bites a whirl! 🙂Print
- 6 cherry tomatoes, halved
- 1 bunch fresh basil
- 12 mozzarella balls
- 1 cup balsamic vinegar
- Olive oil, for drizzling, if you so choose
- 12 toothpicks
- In a small sauce pan, bring balsamic vinegar to boil. Continue to boil until it is reduced to about 1/4 cup. Remove from heat and let cool.
- Meanwhile, stick a cherry tomato, a basil leaf, and a mozzarella ball on each toothpick.
- Drizzle lightly with balsamic reduction and olive oil. Serve immediately.