Bite-Sized Caprese Salad Recipe | Appetizer Recipes | PBS Food

Bite-Sized Caprese Salad

Bite-Sized Caprese Salad recipe

This bite-sized caprese salad recipe is a great canape, hors d'oeuvres, or appetizer idea. (Recipe Credit: Adrianna Adarme of the Fresh Tastes Blog)


Yield: 24 canapes


  • 24 heirloom cherry tomatoes (about 12 ounces)
  • 1 1/2 teaspoon salt
  • 1 tablespoon vincotto
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 24 baby mozzarella balls
  • 24 basil leaves


  1. Prepare a bowl of ice water. Bring a large pot of water to a boil and blanch the tomatoes for about 20 seconds to make them easier to peel. Quickly transfer to the ice water bath to prevent them from cooking and then use a paring knife to peel the tomatoes.
  2. Toss the peeled cherry tomatoes with the salt, vin cotto, olive oil and red wine vinegar and let them marinate for at least 1 hour or up to overnight (in the refrigerator).
  3. When you're ready to serve them, drain the mozzarella and wrap a basil leaf around each ball of mozzarella. Skewer a marinated tomato and then skewer the basil-wrapped mozzarella.
  4. Serve immediately.
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