Caprese salad bites
8
- Prep Time15 mins
- Total Time15 mins
- Makes30 to 35 bites
Andreas Trauttmansdorff
Ingredients
2 bunches fresh basil, about 3 cups leaves
1/4 cup freshly grated parmesan
2 large garlic cloves, or 1 tbsp bottled chopped garlic
generous pinch salt
3 to 4 tbsp olive oil
8 mini bocconcini, or 200-g container mini-mini bocconcini (see Shopping tip, below)
toothpicks
1 pint small grape tomatoes
Instructions
In a food processor, whirl basil with Parmesan, garlic and salt until puréed. Slowly drizzle in 3 tbsp (45 mL) oil while whirling. For a smoother pesto, add remaining 1 tbsp (15 mL) oil. Place half in a small bowl and half in a medium-size bowl.
To serve, slice mini bocconcini into quarters. If using mini-mini bocconcini, leave as is. Stir bocconcini into pesto in medium-size bowl. Poke a toothpick through a grape tomato, then through a pesto-coated bocconcini. Arrange on a large platter with the small bowl of pesto for dipping. If making ahead, cover and refrigerate up to 2 hours.
Nutrition (per serving)
Calories 34, Protein 1.8g, Carbohydrates 0.8g, Fat 2.7g, Fibre 0.2g, Sodium 40mg.
Tomato and creamy buffalo mozzarella slices with basil leaves and a drizzle of olive oil make a classic Italian Caprese salad. Now imagine it in small bites! We used grape tomatoes and mini cheese balls with a pesto coating.
Shopping Tip
Bocconcini cheese balls come in many sizes. You want small ones, so look for containers labelled mini (size of apricots) and mini-mini or mini cocktail (size of grape tomatoes).