the bleu olive's caprese salad bites

Ready in 30 minutes

A simple and elegant interpretation of the traditional Insalata Caprese.


1/2 cup bleu olive 18 Year Traditional Balsamic Vinegar
Fresh mozzarella; cut into 1/2" - 3/4" cubes
Fresh cherry or grape tomatoes
Fresh basil
bleu olive Basil Extra Virgin Olive Oil

Original recipe makes 4 Servings



Recipe and Assembly -

1. Rinse, dry, then cut cherry tomatoes in half.

2. Pat the mozzarella dry, then cut in a thickness to match size of your tomato slices.

3. Rinse and dry the basil. Choose similarly sized basil leaves and remove stem.

To assemble--Using a toothpick, spear the rounded side of the tomato, then one piece of the basil leaf (shinier side up), then one piece of mozzarella.

Drizzle the balsamic vinegar in a zigzag or other decorative pattern on the platter or individual serving plates. Arrange appetizers on top of the balsamic vinegar, then drizzle with the bleu olive's Basil Extra Virgin Olive Oil and serve!

Tips: Refrigerate until 10 or 15 minutes prior to serving.


Refrigerate until 10 to 15 minutes prior to serving.

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