No dish celebrates fresh, piquant, red summer tomatoes as gloriously as a Caprese salad. Paired with little balls of creamy, soft bocconcini, fresh herby basil, and an addictively tangy balsamic dressing, it brings out the plump, tart, juiciness of ripe summer tomatoes. These mini Caprese salad bites, pack those gorgeous Caprese flavors into bite-sized appetizers. A breeze to make, these no-cook appetizers are sure to be a hit at any summer luncheon.
This recipe is truly about heroizing natural produce. And as my grandma used to say, the best tomatoes are never found in grocery store isles. The delicate hint of sweetness after a burst of tang that only farm-fresh, in-season tomatoes offer, truly elevates this dish. Pair that with some utterly creamy, tender bocconcini (or alternatively mozzarella) and fresh basil, and season with salt and pepper, and for a quick and easy but undeniably ambrosiac appetizer.
Making Mini Caprese Salad Bites:
Make the balsamic dressing:
In a saucepan, take balsamic vinegar and simmer over medium-low heat for 15 to 20 minutes. Stir occasionally and cook until balsamic vinegar thickens and reduces to half. Once done, take off the heat and keep aside to cool.
Assemble Mini Caprese Salad Bites:
While balsamic dressing is cooling, spear the top of a Boccioni and slide it onto a mini skewer or toothpick. Then take a basil leaf (about 1″ ) and slide it onto the skewer against the Bocconi. Lastly, add a cherry tomato on top of the basil. Repeat till all salad bites are ready.
Place the salad bites on a serving plate. Sprinkle salt and pepper. Drizzle balsamic reduction on top and serve.