These Mini Caprese Salad Bites take the classic and delicious caprese salad and transform it into a miniature, elegant appetizer – perfect for any party or gathering!
These Mini Caprese Salad Bites could NOT get any easier. With some minor assembly required, you can have this delicious and aromatic appetizer ready in mere minutes! Tiny, elegant and certainly impressive.
I love Caprese salad, we make it almost every night of the week at home because of how simple it is! Fresh tomatoes and basil, bocconcini cheese, balsamic vinegar and salt & pepper are all you need for this recipe! Plus, aren’t they just the cutest little things you’ve ever seen?
What is Caprese salad?
Caprese Salad or Insalata Caprese is a very simple salad originating in Italy! It consists of fresh mozzarella cheese, tomatoes, basil, olive oil, all seasoned with salt and pepper. I think the beauty of this salad is its simplicity and the fact that it’s quite literally made up of the Italian flag colors! Different versions may include using balsamic vinegar, which is why I chose to make mine with a homemade balsamic reduction!
Balsamic reduction
A balsamic reduction or “glaze” is a term for cooking the balsamic vinegar until it reduces down to less than half. It will thicken in the process, making the flavor more concentrated.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Balsamic Vinegar – use your preference (see instructions below on how to make a reduction).
- Cheese – I used mini bocconcini. If you’ve never had bocconcini – it’s just small pieces of fresh mozzarella cheese!
- Tomatoes – cherry tomatoes.
- Basil – fresh
- Salt & Pepper – to taste
How to make mini caprese salad bites
- Make Balsamic Glaze: In a small skillet add the balsamic vinegar and cook over medium heat until it has reduced down to half. Should take 15 to 20 minutes.
- Assemble: Take a toothpick and stick a bocconcini, a basil leaf and a cherry tomato onto it. Repeat with remaining ingredients.
- Season: Season with salt and pepper.
- Finish & Serve: Using a teaspoon drizzle some of the balsamic reduction onto each appetizer.
Make them in advance!
If you want to make these little bites ahead of time, simply assemble and keep them in the fridge overnight! That way, when you’re ready to serve your appy, all you have to do is whip up your balsamic reduction and you’re done!
Serving
I mean how adorable and perfect are these for an appetizer at a party? It’s brilliant, you’ll impress everyone! They can even be served as a starter or side to a classic Italian meal, spaghetti and meatballs anyone?
Leftovers
These mini caprese salad bites are so good, you shouldn’t have any leftovers! If you ended up going a little crazy and making more than you needed (a struggle I still have every time I make pasta) no worries! Store the leftovers in the fridge for 3-5 days!
Storing your balsamic reduction
Transfer your balsamic glaze to a jar or sealable bottle and store it in the fridge. It’ll last you 3-4 weeks, meaning you can make a ton of these bites over the next month.
Check out more of my miniature recipes!
- Tiramisu Cheesecakes
- Blueberry Galettes
- Apple Pie Bites
- Salted Caramel Cheesecakes
- Corn Dogs
- Hawaiian Cheesecake Bites
- Lasagna Cups
- Peanut Butter Mini Tarts with Rolos
- Mexican Street Corn Salad Tacos
- Matcha Mini Cheesecakes
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Mini Caprese Salad Bites
Ingredients
- 1 cup balsamic vinegar
- 2 cups bocconcini cheese I used mini bocconcini
- 2 cups cherry tomatoes
- 1 bunch basil fresh
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Make Balsamic Glaze: In a small skillet add the balsamic vinegar and cook over medium heat until it has reduced down to half. Should take 15 to 20 minutes.
- Assemble: Take a toothpick and stick a bocconcini, a basil leaf and a cherry tomato onto it. Repeat with remaining ingredients.
- Season: Season with salt and pepper.
- Finish & Serve: Using a teaspoon drizzle some of the balsamic reduction onto each appetizer.
Recipe Notes
- Store the leftovers in the fridge for 3-5 days.
- Transfer your balsamic glaze to a jar or sealable bottle and store it in the fridge. It’ll last you 3-4 weeks.
