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
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
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.
Why do you reduce the balsamic vinegar ???
What is the difference between the two?
Reducing the balsamic vinegar gives it a thicker more glaze like consistency.
I make these all the time. I use a strawberry balsamic reduction. Goes so well when having company. It’s quick, easy and fresh. I even make them for my lunch as a healthy lunch.
I am trying to figure out how many this recipe makes? I am planning a party of appetizers. I appreciate your response.
Well it depends on the size of your tomatoes and bocconcini, but you should get about 15 to 20.
HI Jo, I am making these for a potluck. Would the balsamic reduction still be good the next day? Would I need to put it in the fridge until I use it?
Sure you can make the reduction ahead and I would keep it in the fridge . These little bites are always a hit and taste so fresh..
Definitely put balsamic vinegar in fridge if using the next day. Do not put it on caprese salad bites until just before serving.
Ok, I want to do these for my daughter’s Bridal Shower coming up soon, 7-26-14. You say you used “brocconcini” but in the picture it looks like the cheese is in the shape of a ball. Did you use a small scoop on the mozzarella or can you buy cheese in the shape of a ball? Also, I am noticing that there are fewer and fewer stores that carry red cherry tomatoes and instead carry what they are calling “salad” tomatoes, which are an oval shape. I really like the round/cherry tomatoes and I have found only the yellow tomatoes, which would be nice to use both colors. Your thoughts? Thanks I can hardly wait to try this and the balsamic vinegar reduction sounds like a great idea. I’ll let you know. -Jill
Hi Jill,
Bocconcini is small balls of fresh mozzarella cheese, you should be able to find this in your grocery store with all the cheeses. You can use the oval small tomatoes, or the cherry tomatoes. 🙂
I just made 10 just to get the visual for my dinner party tomorrow. I will make the rest tomorrow because they are very easy to assemble. They look adorable, I wish I could enclose the photo I just took.
I cut a little of the bottom of the tomatoes, and they are standing up like proud little soldiers!
Thank you for sharing this yummy idea for an appetizer !
You probably could on facebook if you follow me. So glad you liked them. They are totally adorable!
I’ve been making these for years, only I call it “salad on a stick”. You can change out the mozzarella for a feta cube, add a small dice of cucumber, and a piece of kalamata olive. Use a Greek-style dressing and call it “Greek salad on a stick”.
What wonderful ideas!
Could these been made the night before and refrigerated? I’m unsure of how well this would keep.
I think they’d be ok, though I wouldn’t drizzle the balsamic on them until served.
I have added these to my Mouth Watering Mondays post to bring in the New Year!! Come on over to have a look at http://www.noshingwiththenolands.com Happy New Year, Cheers Tara
I love your presentation, but how do you get them to stand up right? Where did you buy your skewers? (perhaps that’s where I’m going wrong. ?)
Haha, it’s not a trick I swear, all you have to do is cut the bottom of the tomato off so that it’s flat and can stand, it doesn’t matter what skewers you use, toothpicks would work just as well. Good luck. 🙂
I’m always looking for a dish for parties that makes a nice presentation, and this one is perfect!
I’m in love with the simple combination of mozzarella and tomato, and I love the way you presented it. This would be the perfect appetizer for a get-together!
And impressive too, eh? Yeah mozzarella and tomatoes are one of my favorite snacks. 🙂