These are the best for a health conscious appetizer, but to help kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the appetizer. For different variations/flavor try adding garlic, red pepper flakes, etc., while reducing. Note: the vinegar will naturally sweeten as it reduces and will keep for months properly stored.
Thank you ALZ. These were delicious and oh so easy. I did however add to each toothpick a quarter of a slice of thinly cut prosciutto and drizzled the lot with garlic-infused olive oil to kick it up a bit.
I made this, but I used long skewers and repeated the pattern a couple of times then put them in a clear wide mouth vase filled with marbles for display it was the talk of the party, beautiful and delicious!
I have made this appetizer many times. I use the mozzarella balls that come in a marinated oil. I then drizzle some balsamic vinagrette salad dressing over the finished product. This just adds a bit more flavor. The are very well received everywhere I take them!
This was just the perfect addition to our breakfast plate this morning. Cheese basil and tomatoes are not something either Hubs or I would make a point to snack on so this was an ideal way to get us both to eat something good for us - not to mention they looked kinda cute on the plate. I didn't halve the cherry tomatoes - I thought they looked prettier whole. The fresh mozzarella balls are called bocconcini and are packed in a watery brine. They're worth seeking out to make these.
So simple yet so delicious! This makes a great little appetizer not only for its color but also for its freshness and flavor. I left the cherry tomatoes whole and these were perfect served with wine and crusty Italian bread.
These are so good! I marinated my mozzarella pearls in an Italian dressing made with balsamic vinegar over night. Got soooo many rav reviews and requests for the recipe. Thank you for such a flavor full and fun one bite idea.
The 1st time I made this I followed it to a tee but the 2nd time I poked a few little holes in the sides of the tomatoes with a toothpick. They absorbed better & quicker I think.?
I bought the mozzarella already flavored with spices and in oil so I skipped the olive oil salt/pepper step and it turned out fantastic. I love Caprese and think this is a great idea! Next time I may add a bit of basalmic out of my own preference but really this was a good quick snack that all enjoyed.
Mine did not turn out too well. The cheese is what did it. I marinated mine in balsamic vinegar as suggested by other reviewers. Not the best flavor for me. The tomatoes and basil were great. It all fit on a toothpick perfectly and looked beautiful as a side for a pasta dish my husband made. Just the cheese. Because it looked so good and I did not follow the directions perfectly I will try again. Next time I will use small squares of mozzarella and not marinade or add until time to serve. Should be a quick and easy fix. I will also drizzle with olive oil sparingly just before serving. At that point I will update my review.
