Cupid’s Caprese Salad Bites Recipe

Ben Carraoli

Cupid’s Caprese Salad Bites Recipe

I recently made these Cupid’s Caprese Salad Bites, and I have to say—they were an absolute hit! I love how fresh tomatoes, creamy mozzarella, and fragrant basil come together in one bite. Making them was so simple, yet they looked festive and elegant on the plate. Honestly, I couldn’t stop snacking while assembling them.

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Total Time 10

Ingredients Method Notes

Ingredients

12 cherry tomatoes – ripe and firm for the best flavor; avoid overripe ones as they can get mushy.
12 mini mozzarella balls – fresh mozzarella melts in your mouth; I always slice them in half for better skewer stacking.
24 fresh basil leaves – fragrant and tender; they add a bright herbal flavor that balances the richness of mozzarella.
12 wooden food skewers – use short skewers for easy handling; you can trim sharp ends if serving kids.
Balsamic glaze for drizzling – adds a tangy-sweet finish; store-bought works fine, but homemade gives extra depth.
Pesto for serving – optional, but it enhances the flavor and adds a pop of green color.

Method

First, I cut off the stem end of each cherry tomato at a slight angle. Placing the tomato sliced side down, I cut it in half and joined the halves to form a cute heart shape.
Next, I halved each mini mozzarella ball horizontally. This makes it easier to layer the cheese around the basil and tomato on the skewer.
I threaded a mozzarella half onto the skewer, followed by a folded basil leaf, a tomato heart, another basil leaf, and topped with the second mozzarella half. The layers looked adorable and stayed together nicely.
Finally, I drizzled balsamic glaze over the skewers and served pesto on the side. This step really elevates the flavor and presentation, making them irresistible.

Notes

I like to use the freshest basil I can find—it really makes a difference in flavor.
Chilling the skewers for 10 minutes before serving keeps everything firm and refreshing.
Cutting tomato hearts consistently ensures they all look uniform and elegant.
I sometimes add a tiny sprinkle of sea salt to enhance the mozzarella’s creaminess.