Caprese Salad Amuse Bouche Recipe


Caprese Salad Amuse Bouche Recipe
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 6
  • Fresh Mozzarella Cheese
  • Roma/Plum Tomatoes
  • Fresh Basil Leaves
  • Extra Virgin Olive Oil
  • Balsamic Glaze (I used Blaze Glaze)
  • Salt (Optional)
  1. Slice tomatoes into ⅛" to ¼" thick slices and then quarter them.
  2. Slice fresh Mozzarella and then quarter each slice depending on the size.
  3. Thinly Julienne basil leaves.
  4. Assemble amuse bouche by layering tomato and mozzarella pieces.
  5. Top with basil.
  6. Lightly drizzle with EOO & a balsamic glaze. (You can easily make your own glaze by reducing balsamic vinegar down by half and allowing to thicken and cool.)
  7. Finish with a small pinch of salt if desired.

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

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