Bite-Sized Caprese Appetizers

Caprese appetizers from Our Best Bites

So this recipe is hardly reinventing the wheel–if you haven’t eaten it, you’ve almost certainly seen it. But sometimes some things are so good and so seasonally perfect that you just need a little reminder.

In case you can’t keep Sara and me straight, Sara is the one who loves to garden and I am the one who kills plants. I love the idea of a garden, but I just can’t get excited about the maintenance.

My problem is that I love fresh herbs. I love the smell, I love that they attract things like bees and butterflies, I love how cheap they are, especially when buying fresh herbs at the grocery store is ridiculously expensive.

We’re also about to hit peak tomato season for most of the country (it started happening in the South a few weeks ago), so if you have a garden, chances are good that you have more tomatoes and basil than you know what to do with. We’re here to help.

For the skewers, you’re going to need bite-sized tomatoes (I used grape tomatoes), fresh basil leaves, and fresh mozzarella balls. You’ll find them in the deli section of the grocery store and they look like this:

Caprese appetizers from Our Best Bites








Take a toothpick and skewer a tomato…

Caprese appetizers from Our Best Bites

Then add a basil leaf…

Caprese appetizers from Our Best Bites


and a mozzarella ball.

Caprese appetizers from Our Best Bites


Repeat with the remaining ingredients.

Caprese appetizers from Our Best Bites

Then you’ll need to make the dressing. You’re going to need balsamic vinegar, extra-virgin olive oil, kosher salt, freshly ground black pepper, and fresh garlic.

Caprese appetizers from Our Best Bites















Combine the vinegar and the olive oil…

Caprese appetizers from Our Best Bites
















and whisk in 1 clove of minced garlic. Drizzle it over the appetizers and sprinkle with kosher salt and freshly ground black pepper and serve.

Caprese appetizers from Our Best Bites


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  • 24 grape tomatoes
  • 24 fresh mini mozzarella balls
  • 24 fresh basil leaves
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 clove minced garlic
  • kosher salt
  • freshly ground black pepper
  • 24 toothpicks


  1. Place a tomato, basil leaf, and mozzarella ball on each toothpick. Place on a serving plate or tray.
  2. Whisk together the olive oil, vinegar, and garlic and drizzle over the appetizers. Sprinkle with kosher salt and freshly ground black pepper.
  3. To eat, bite everything off the toothpick all at once.


  • Serving Size: 24





  1. This looks amazing and just in time for party planning for my daughter’s birthday party. These are okay to leave out on the table for a couple of hours, right?

    1. Yes, Iโ€™ve made them and you could leave out for a while. I use the balsamic glaze raspberry flavor instead making the olive oil concoction. Just drizzle olive over them the glaze

  2. I just made these on Friday, minus the dressing. I made my own fresh mozzarella, which to me makes all the difference. ๐Ÿ™‚ Good stuff, Maynard!

  3. If you cut the tomatoes in half and put them on the end, you can make all of the items on the toothpick stand up (ie mozzarella, basil, half tomato with cut side down on the table). We love this as an app works great every time!

  4. I’ve actually never seen these before…but I don’t get out much. ๐Ÿ˜‰ I love fresh mozzarella and garden tomatoes, so I would love to give these a try. The gorgeous bright colors remind me of the Italian flag!

  5. costco also has mozzarella balls that are already seasoned that would be tasty here too- but then you wouldn’t be using the fab OBB recipe.

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