Caprese Salad Appetizer


Yield: 20 Appetizers


3 Tbsp Flying Olive Basil Extra Virgin Olive Oil. You can also use Garlic, Tuscan Herb, a Flying Olive Dipping Oil, or a Flying Olive Single Varietal of Choice

1 Tbsp Flying Olive Sicilian Lemon White Balsamic Vinegar

3 sprigs of fresh oregano, chopped

1/4 tsp salt

1/4 tsp freshly ground black pepper

30 basil leaves, mince 10 and save the remaining for the skewers

3 garlic cloves, minced fine

20 grape tomatoes: red, yellow, heirloom, or a mix

20 mini fresh mozzarella balls, unmarinated (ciliegini)

20 wooden skewers, about 5-6" long

A drizzle of Flying Olive 18 Year or 25 Year Traditional Dark Balsamic


In large bowl, whisk the Flying Olive Extra Virgin Olive Oil of Choice and Sicilian Lemon Balsamic Vinegar. Add the oregano and 1/4 teaspoon each salt and pepper, minced garlic, and 10 chopped basil leaves. Stir well.

Add 20 mini fresh mozzarella balls, gently tossing them in the marinade. Place in a small zip lock bag. Gently press out the air, and place in the refrigerator with the zip side up so that the mozzarella sits in the marinade. Refrigerate at least 30 minutes. You can use the marinade on the final plate with the finished skewers or discard it.

When ready, thread the tomatoes, basil, and mozzarella onto the skewers, alternating mozzarella balls, grape tomatoes, and basil leaves. I like to wrap the basil around either the mozzarella or the tomato by placing one end of the
basil leaf on the skewer, then the tomato or the cheese, then the other end of the basil, and continuing.

Place the caprese appetizers on a  plate and drizzle with Flying Olive 18 Year Traditional or 25 Year Balsamic. Enjoy!

Adapted from a Good Housekeeping Recipe

Submitted by Barb L.