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Mini Caprese Appetizers
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5 from 2 votes

Mini Caprese Appetizers Recipe

We boost the flavour of these mini caprese appetizers (made with fresh mozzarella, basil and tomatoes) by a marinade and a drizzle of balsamic reduction.
Total Time20 mins
Course: Appetizer
Cuisine: Italian
Servings (change as needed): 40 mini skewer appetizers
Author: Cheryl


  • 20 cherry or grape tomatoes, halved (gently squeeze out juices)
  • 20 mini bocconcini cheese, cut in half (or cut 40 1/2-inch cubes from fresh mozzarella balls)
  • 40 fresh basil leaves (or cut large leaves into 1-1 1/2 inch pieces)
  • 1/3 cup Italian/Vinaigrette dressing (NOTE 1)
  • balsamic reduction for garnish (NOTE 2)
  • 40 toothpicks


  • MARINATE CHEESE: Mix cheese and Italian dressing and let marinate for 30 minutes or overnight. (Note 1 to make your own vinaigrette).
  • ASSEMBLE SKEWERS: For each appetizer, set half tomato on board/plate (cut side down); pierce tomato through the top with toothpick; place basil leaf on top; then add cube of cheese. (Make ahead: Note 3)
  • PRESENTATION: Drizzle Balsamic reduction (Note 2) in any pattern on a platter or cutting board. Place appetizers on top. Serve.


  1. To make your own vinaigrette, whisk together 1 tablespoon lemon juice or white wine vinegar, 1 teaspoon Dijon or grainy mustard, 1/4 cup olive oil, salt and pepper to taste. Add a pinch of dried or fresh herbs if desired.
  2. To make your own Balsamic reduction, bring to boil 1 cup Balsamic vinegar and 1-2 tablespoons honey. Reduce heat and simmer for 10-15 minutes to a syrupy consistency, stirring occasionally (it will coat back of spoon). Cool.
  3. To Make ahead: After Caprese appetizers are assembled on toothpicks, they can be put in fridge, covered with plastic wrap, for a few hours or up to a day. Drizzle Balsamic reduction on platter and plate skewers just before serving.