Caprese salad bites



15 min


30 to 35 bites

Caprese salad bites

Andreas Trauttmansdorff


  • 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


  • 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
  • 1.8 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 2.7 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 40 mg.

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).