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Caprese Tomato Bites

I know, I know. It’s January. What the heck am I doing posting a Caprese recipe? I had a craving for a Caprese salad and I can’t bring myself to buy large tomatoes so out of season. Cherry tomatoes always seem to be around the same level of taste all year long, so I thought this might hold me over until the spring. The recipe incorporates all ingredients found in a traditional Caprese salad, while making it into a cute appetizer bite. I found this recipe on Taste of Home and mainly stuck to the recipe, with  a few changes based on what I could find.
Caprese Tomato Bites
Ingredients:
  • 1 pint heirloom cherry tomatoes, halved
  • 3 tablespoons heavy whipping cream
  • 1/2 pound fresh mozzarella cheese, torn into smaller pieces
  • 6 fresh basil leaves
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon balsamic vinegar

Begin be cutting your tomatoes in half. Use a spoon to scoop out all of the seeds. Turn the tomatoes cut side down onto a paper towel to drain.
Add the cream, mozzarella, basil, and garlic in a food processor. Pulse until blended.
Add the mozzarella mixture to a plastic zip lock bag. Close the zip lock bag and cut off one of the lower corners.
Turn the tomato halves over and drizzle with the vinegar. I somehow only had fig balsamic vinegar (who the heck has fig balsamic vinegar?) so I just used that. Pipe the cheese mixture into the tomatoes.
Pretty simple, right?
I brought these to a party and everyone seemed to really like them! The little bites make these really great for parties.
I love using heirloom tomatoes to add a bit more color. The yellow ones are so pretty.
The flavors were just like a Caprese salad! I’m glad I was able to get my fix 🙂

Caprese Tomato Bites

Cuisine: Appetizer, Vegetarian
Author: I Can Cook That
Prep time:
Total time:
Ingredients
  • 1 pint heirloom cherry tomatoes, halved
  • 3 tablespoons heavy whipping cream
  • 1/2 pound fresh mozzarella cheese, torn into smaller pieces
  • 6 fresh basil leaves
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon balsamic vinegar
Instructions
  1. Begin be cutting your tomatoes in half. Use a spoon to scoop out all of the seeds. Turn the tomatoes cut side down onto a paper towel to drain.
  2. Add the cream, mozzarella, basil, and garlic in a food processor. Pulse until blended.
  3. Add the mozzarella mixture to a plastic zip lock bag. Close the zip lock bag and cut off one of the lower corners.
  4. Turn the tomato halves over and drizzle with the vinegar. Pipe the cheese mixture into the tomatoes.

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Comments

  1. Having seen quite a bit of recipes with mozzarella, I got one yesterday. After that and since I have never tried anything with mozzarella, I just kept it in the fridge with getting on thinking what to do with it.

    So, your recipe came just on this for me to use the cheese and being such a simple recipe with a great outcome, this is going to hit my table soon.

    Reply

  7. YUM – I love everything that is bite sized.

    I use to serve this type of hors d’ oeuvres on a tray lined with sea salt, so everytime you picked up a tomato a little bit of salt would stick to the bottom lending an extra punch of flavor – utterly addicting!

    Reply

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