Posted by: Bethany Davis | October 17, 2010

bite-size Insalata Caprese

Basil has got to be one of my favorite fresh herbs. Last week we made a delicious Basil Chicken with Couscous with the basil growing on our window sill; the recipe is definitely a “make-again!” Saturday I was craving something else basil-y… some insalata caprese. I put together a plate full of tomato, buffalo mozerella, and basil bites. what a great combo!



grape tomatoes

buffalo mozzarella (this is NOT the same as mozzarella you use for pizza, Buffalo mozzarella is tender and soft and made from a combination of cow’s milk and water buffalo’s milk)

fresh basil (maybe 15 leaves?)

olive oil

balsamic vinegar

salt and pepper to taste



I put a tomato, half a leaf of basil, and a slice of mozzarella per toothpick.

For the drizzling sauce, I chopped the remaining basil very finely. To the basil, I added some olive oil, a little bit of balsamic vinegar, and some salt and pepper. No exact science here of amounts, but what suits your palate.

I drizzled the sauce on top of the assembled toothpicks and let sit in the refrigerator for several hours. Serve cold or at room temperature. Yum!


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