Mini Caprese Bites with Balsamic Drizzle

We’ve all had Caprese Salad, as it’s a classic recipe in the appetizer realm. A simple and delicious way to update this staple on your menu is to turn that salad into bites. Chef Nora Van Duyke of the Pantry Elf shared her take on this recipe with us while cooking at The Mansion on Forsyth. Serve these mini tomato and mozzarella skewers in individual glasses or plate them at your next dinner party buffet style.

mini caprese

Mini Caprese Bites with Balsamic Drizzle


  • 24 oz. Ciliegine fresh mozzarella balls
  • 12 oz. grape tomatoes
  • ¼ cup good quality extra virgin olive oil
  • ¼ cup finely chopped parsley
  • 1 tsp. red pepper flakes
  • Salt and Pepper to taste


Drain the Ciliegine fresh mozzarella balls and place in a bowl. Drizzle in the olive oil and add the parsley, red pepper flakes, and salt and pepper to taste. Cut the grape tomatoes in half in order to have a flat surface to work with. Using an nice toothpick skewer a mozzarella ball on top of the tomato.
Balsamic Drizzle
In a plastic squeeze bottle, add 3 T. of good quality extra virgin olive oil with 2 T. good balsamic vinegar and shake well. Drizzle on a big platter and place the skewers on top.

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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