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Here's an idea for drinks with friends, or a delicious and healthy snack! Easy and quick to prepare, this recipe has already conquered my mates. Your turn!
7 people made this
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground pepper to taste
- 1 teaspoon herbs de Provence
- 250g cherry tomatoes, washed and halved
- 1 large ball fresh buffalo mozzarella
- fresh basil leaves
MethodPrep:10min ›Extra time:5min marinating › Ready in:15min
- In a large bowl combine oil, vinegar, salt, pepper and herbes de Provence. Add tomatoes and toss. Cover and marinate in the refrigerator for 5 minutes
- Meanwhile cut mozzarella into small pieces. Wash the basil leaves and pat dry with kitchen paper.
- Slide a tomato half onto a skewer followed by a piece of mozzarella, a basil leaf and another tomato half. Repeat until all the ingredients are used. Discard marinade and serve cold.
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25 grape tomatoes (Santa Sweets) per container,
45 sm mozzarella balls per container, party picks come 50/pk. I skewer tomatoe, basil/basil paste or no basil if without & mozz. I have marinated everything overnight & skewered or skewered with no seasoning to transport and take a small container of seasoning and drizzle over the plate before serving. Drizzle Mediterrean dipping oil & you don&apost need anything else to season except maybe salt & cracked pepper or garlic if that&aposs to your taste. Once skewered, they will stand up on a plate in a 3" deep plastic container with a lid for taking or keeping in the fridge. If you love the classic caprese or "tomatoe salad" at your favorite restaurant, you&aposre going to be so happy to have found this recipe! Read More
Tag Archives: Caprese Bites with Marinated Mozzarella
The Test: Marinated Mozzarella (Caprese Bites)
The Result: The marinade was fantastic and I made a special trip to the store to make another batch the next day at my families request.
When planning the food for Joe’s party I had one requirement for all appetizers. They had to be on a stick. We did not have seating for 40 people so the food had to be portable but yummy and had to be something that you could pick up, eat and then walk away. For the most part it worked, however, I will admit that I found the sticks on the floor and tucked in weird places for 2 days after the party.
I ran across the idea for the caprese bites while I was doing my list for Joe to choose what he wanted. When it came time to buy supplies and put it all together I could not find the original post with the bites in it. What I did find was a marinated mozzarella and went from there. The mozzarella is a base that holds a basil wrapped cherry tomato making a caprese salad bite….on a STICK!
Here is the marinade, you’re gonna love it:
I skipped the sun dried tomatoes because we were using a fresh tomato. I doubled the amount of marinade since we were making so many of these.
It went together really easily. Pour your olive oil into a measuring cup and add the spices then whisk it all together.
The first mozzarella cubes I made were too small. You need a good size chunk because this is the base that holds the whole bite up. Once you get your mozzarella cut up, pour the marinade over the top of the cheese.
If you prefer, this can be done in a ziploc bag. Pour your marinade in and then seal and shake to coat. I used a disposable pan and used my hands to toss the pieces and make sure they were covered. It was a little nasty but completely effective. I made this up the day before and left it in the marinade overnight.
This was one of the appetizers that I had no part in actually putting together, they all got done while I was in wrestling with my hair and using copious amounts of Aqua Net to try and get it to stay in a completely unnatural shape that it hasn’t seen for 25 years or so.
The good news is that I did get some shots of my minion, Auntie Fran, putting the second batch together for the rest of the family later.
Take your stick and poke it through one end of the basil leaf, leaving enough to wrap the tomato:
Put a cherry tomato on the stick next and then wrap the basil around it.
Then poke the whole thing into one of your mozzarella cubes to hold it all together and keep it standing.
The colors and textures are beautiful and the presentation was amazing. We had so many compliments on this, although I have to admit that the bacon wrapped smokies in brown sugar and butter (Did you miss that one? Here is the link: http://theinvoluntaryhousewife.com/2013/04/15/bringing-home-the-bacon-bacon-wrapped-smokies-with-brown-sugar-and-butter/) were the star of the show these were a very close second.
At the end of the day I think we had 3 or 4 left and those disappeared between the table and the kitchen while we were doing the clean up. Since we had leftover mozzarella and tomatoes I made a trip to the store for more basil and a second batch was destroyed in a day.
These were fairly easy to put together and the response was definitely worth the effort. From now on, this will definitely hit my go to list for appetizers.
What do you think? Have another version of this that you use regularly? What about another go to appetizer when you are entertaining? You know I want to hear all about it.
This is a recipe that makes me look good! I have made this recipe on several occasions and with several variations. You might want to add an olive (Queen) and or a cube of dry Italian sausage to the other ingredients on the skewer. A good Balsamic Vinegar dressing is a nice or Strompomus Basil Dressing is good. You can also make them the night before with good results.
Excellent appetizer. I left off the basil vinaigrette and the kids loved it.
Delicious, easy but a little time consuming to skewer the ingredients but if you have kids that like to help in the kitchen this is a great recipe because they can help skewer and mix the dressing. I did not cut the grape tomatoes in half because they were already the perfect size and it kept the tomato juice and seeds run onto the serving platter. I made the Basil Vinaigrette listed in the Dec. 2011 issue of Southern Living.- 1/2 cup white balsamic vinegar, 1 tsp. kosher salt, 2/3 cup extra virgin olive oil, 6 Tbsp. chopped fresh basil-Whisk vinegar and salt until blended, gradually add oil in slow steady stream, whisking constantly until smooth, stir in fresh basil and ground pepper (to taste). I did not put the pepper in the marinade because I put it on top right before serving. I also marinaded for a little longer than it said. I substituted spinach tortellini to add more color since it was for a Christmas party- red, white and green on a skewer. It was a hit! Please try!
Serving as a Salad
After at least 30 minutes, remove from the fridge, give it a light stir and serve.
When adding the balsamic vinegar, drizzle it on right before serving. No need to stir it together.
- Toasted Garlic Bread
- Roasted Pork tenderloin
- Grilled Chicken with herbs
- Ladled over some cooked rice, quinoa or cauliflower rice
How To Make Caprese Skewers
Once you’ve got all your ingredients, assembly comes super easy. Here’s how to make them.
- Assemble the skewers. You can honestly assemble in any combination. But I like to start with a cherry tomato, followed by a basil leaf, mozzarella ball, another basil leaf, and lastly another tomato.
- Drizzle on the good stuff. Right before serving, drizzle the skewers with balsamic glaze and you’re ready to go!
A quick tip: if you’re making your own balsamic glaze make sure to reduce it for a bit longer, so that it’s extra thick. Otherwise, the glaze will slide right off the tomatoes and mozzarella balls.
Need a tasty, easy hors d’oeuvre to serve at your New Year’s Eve bash? My go-to recipe is Italian lollipops. It’s the ultimate finger food A.K.A. Caprese Bites and it’s always a hit. Simply thread fresh mozzarella balls (ciliegine) and cherry tomatoes on wooden toothpicks or skewers drizzle with olive oil, and let the nibbling begin. When I’m in a hurry, I buy marinated mozzarella balls and skip the olive oil. This recipe is for a bite, but you can repeat the layers and make a kebob like the photo. Some of my other favorite light bites are Roasted Shrimp Cocktail, Spinach and Artichoke Dip, – both on my app Time to Eat Healthy.
- 1 pint cherry, tomatoes
- 16 fresh basil leaves
- 16 fresh mozzarella balls
- 1 tablespoon olive oil
- salt, optional
- black pepper, optional
- Wash and dry tomatoes and bail leaves.
- Fold basil leaf around cherry tomato, then spear on a 4-inch-long skewer or toothpick. Add a mozzarella ball.
- Drizzle caprese bites with olive oil add salt and pepper to taste.
Nutritional Information per Serving: 131 calories, 7 grams protein, 1 gram carbohydrate, 11grams fat, 6 grams saturated fat, 35 milligrams cholesterol, 0 grams fiber, 26 milligrams sodium
How to Make Tomato Basil Caprese Bites
To create a delicious Caprese appetizer, you start with a three-cheese filling. Of course, we had to use whole milk mozzarella. There is nothing like it, is there? For this recipe, use finely shredded cheese.
As much as I would love to stuff the cherry tomatoes with just mozzarella, I was looking for a lighter, creamier texture, so I stirred in cream cheese and tangy cottage cheese. You can also make this filling using whole milk ricotta, Greek yogurt and other dairy products. But I felt that the flavors of the cottage cheese and cream cheese were perfectly suited for the tomatoes, basil and balsamic of a Caprese.
The filling is a perfect balance of cheese and creaminess and is the right consistency for piping into the cherry tomatoes. Combined with salt, pepper, and fragrant basil, I could literally eat it from the spoon.
Get more quick bite ideas here:
Boom Boom Stuffed Mushrooms
Veggie Pizza Appetizer
Feta + Dill Cucumber Crostini
While the filling sits to let the flavors develop, time to scoop out those tomatoes. We used cherry tomatoes, but feel free to use your favorite cocktail tomato. I would recommend larger than a grape tomato, but smaller than a Roma. Next time I'm going to look for a fun heirloom tomato for these.
Here are the steps to make your tomatoes perfect for these Caprese bites:
- Cut a VERY small slice off of the bottom of the tomato. This will allow it to sit flat on your serving tray instead of rolling around.
- Slice the very top portion off of the top.
- Carefully scoop out the tomato pulp and seeds.
- Fill each overflowing with the cheese + basil filling.
To make this process easier, I highly recommend a tomato scooper with the serrated edges. It makes this job a breeze. You can also use a small spoon. My ¼ teaspoon measuring spoon was a perfect size.
Once all of the tomatoes are ready, spoon your prepared filling into a piping bag or plastic bag with a corner snipped off. Be careful not to cut the hole too big. My tip to get the right sized opening? I placed the tip of the bag into the opening of the smallest tomato and snipped off the end with a pair of kitchen scissors.
Then just squeeze the filling into each cherry tomato. Chef's privilege, you can eat one or two as you work.
Love basil? Try these recipes:
Basil Butter Grilled Corn
Fresh Basil Pesto Pasta Salad
To finish this recipe for Tomato Basil Caprese Bites, drizzle the top with a homemade balsamic reduction. (You can get the how-to in our recipe at the end of this post.) Sprinkle with more fresh basil for extra flavor and color and serve.
You can chill these before serving, but I think they taste best at room temperature.
Tell us what you think about this recipe in the comments below.
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Easy Olive Oil Marinated Mozzarella Balls
This post has been sponsored by Bertolli Olive Oil. All thoughts and opinions are my own.
These Olive Oil Marinated Mozzarella Balls are a quick and easy appetizer that takes less than 15 minutes to make. It’s the perfect appetizer for Thanksgiving, Christmas, New Years, or any other party!
Do you love appetizers as much as I do? I could seriously eat them for almost every meal. That’s why I was so excited when Bertolli reached out to me to ask if I could create an easy appetizer that could be made in under 20 minutes.
I knew Bertolli Extra Virgin Olive Oil would be PERFECT for these Marinated Mozzarella balls. Also, isn’t their NEW bottle so pretty? It has a new look but the same great taste and robust flavor I’ve come to expect from Bertolli. Being the world’s #1 olive oil brand and having 150 years of expertise, you know they know what they are doing. AND I have a coupon for you! Save now with $1 off any Bertolli item, and pick up the new bottle at your closest Kroger store!
What I love about these marinated mozzarella balls is that they seem so fancy and are sure to impress your guests, but they are unbelievably simple. Using Bertolli Extra Virgin Olive Oil here is key because the flavors of the garlic and herbs are fat soluble, which means they really need to be bloomed in oil to bring out their full flavor. A quality extra virgin olive oil is “cold pressed” for a naturally full-bodied fruity flavor that not only brings out the best in the garlic and spices but compliments them.
OK, that may sound science-y and complicated, but don’t worry, the recipe is simple! All you need to know is mix Bertolli Extra Virgin Olive Oil with garlic and herbs, add CHEESE, and you are in for a delicious appetizer bite. I like to serve these with a nice crusty bread because you will want to put this flavored oil on everything! My husband could not stop dipping bread into it.
I picked up everything I needed for this easy appetizer on my last trip to Fred Meyer. I grabbed the fresh mozzarella balls in the deli cheese case. I went with Ciliegine mozzarella balls that are about the size of cherries. They make a perfect bite-sized appetizer. The Bertolli Extra Virgin Olive Oil was easy to find in the oil aisle, and the fresh herbs were in the produce section. I hate having to make multiple stops when I go grocery shopping, so I love that I can find all of this at my Fred Meyer when I’m doing my weekly grocery shopping!
Sunday Supper Small Bites Recipes for Entertaining
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