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Prosciutto-Wrapped Caprese Salad Bites Appetizer

Published . Last updated by 33 Comments

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This Prosciutto-Wrapped Caprese Salad Bites Appetizer makes party food easy and effortless.

Just four ingredients and a few minutes of prep and you’re all set to impress.

Caprese Salad - tomato, basil, and mozzarella wrapped in prosciutto.

This easy and elegant appetizer is all about less than a handful of impeccably fresh ingredients. So few, in fact, it’s hard to call it a recipe.

Recipe TIPS for selecting ingredients

Buffalo mozzarella (mozzarella di bufala) is made from made from the milk of domesticated water buffalo and a superb way to start with its tender texture and ultra-fresh taste. While this is our favorite, any fresh mozzarella will work for this recipe and ciliegine is the perfect size.

Grape tomatoes are especially tasty here with their low water content, oblong shape of Roma tomatoes, and the sweetness of cherry tomatoes. They have a consistent ripe, sweet tomato flavor and the smaller size can be used whole or cut in half to accommodate a smaller sized bite.

Fresh organic basil brings the pleasing aroma of summer and heavenly herbal notes. Don’t be shy with its lovely leaves; it is not merely an accent—its fragrance and distinct flavor bring it all together.

Prosciutto is at the top of the list of edible wrappers. Vegetables, shrimp, chicken, and countless other food items have been enrobed with this Italian specialty. One slice of prosciutto will wrap four of these appetizer bites, so it goes a long way.

We prefer La Quercia prosciutto because it is artisan crafted, yet free of nitrites and the meat comes from animals raised without antibiotics or hormones. Worth every penny.

Caprese Salad Bites in 4 Easy Steps

  1. Slice the tomatoes in half lengthwise and season with salt and pepper (tomatoes taste better when seasoned before assembly).
  2. Cut the mozzarella into pieces similar in size to the tomatoes and tear the basil leaves into manageable pieces to fit between the tomato and cheese.
  3. Quarter the prosciutto slices with a sharp knife.
  4. Wrap each quarter slice around the tomato, basil, and cheese secure with a toothpick.

You’ll get the hang of it by the time you’re almost done.

Prosciutto Wrapped Caprese Salad Bites Appetizer Step by Step

Prosciutto Wrapped Caprese Salad Bites Step by Step

Now for the finishing touch!

Arrange the pieces on a platter and drizzle with extra virgin olive oil and aged balsamic—this extra splash of flavor takes it over the top.

Prosciutto wrapped around tomato, basil and mozzarella cheese on a serving dish.

Recipe Variations:

Use marinated mozzarella balls or sun-dried tomatoes for a different flavor combo. Follow recipe assembly as written.

Caprese Salad - tomato, basil, and mozzarella wrapped in prosciutto.
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Prosciutto-Wrapped Caprese Salad Bites

All the flavors of Caprese salad - tomato, basil, and fresh mozzarella - wrapped in prosciutto.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian American
Servings: 8
Author: Judy Purcell

Ingredients

  • 4 thin slices prosciutto (preferably imported) halved or quartered
  • 8 large basil leaves torn in half
  • 8 small fresh mozzarella balls (Ciliengine) , about 3.5 ounces (1-inch in diameter) halved
  • 8 grape or cherry tomatoes , about 3 ounces, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons aged balsamic (Condimento) this is a thicker balsamic, not the regular type used for salads
  • Kosher salt and freshly ground black pepper

Instructions

  • Slice the tomatoes in half lengthwise and season with salt and pepper (tomatoes taste better when seasoned before assembly).
    Cut the mozzarella into pieces similar in size to the tomatoes and tear the basil leaves into manageable pieces to fit between the tomato and cheese.
    Quarter the prosciutto slices with a sharp knife.
  • Place a piece of basil on one end of each slice of prosciutto. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball, then roll up in the prosciutto.  
  • Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients then finish with a generous drizzle of extra-virgin olive oil and balsamic to serve.

Nutrition

Calories: 90kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 45mg | Vitamin A: 190IU | Vitamin C: 2.6mg | Calcium: 64mg | Iron: 0.2mg
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If you try this, please rate the recipe and let me know how it went for you in the comments below. It makes my day to hear from you! 

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    Rating




    • Judy Purcell says

      Hi Sandi! Yes, you can make it a day in advance. My only caution is that basil can sometimes turn quickly (browning) and you’ll want to let it sit a few minutes before serving so it isn’t cold—the cheese and tomatoes will taste better. Hold the balsamic or olive oil until just before serving.

      Reply

  2. Caren says

    4 stars
    A few suggestions

    * instead of the mozzarella balls I would make it next time with sliced mozzarella. The balls are hard to work with and keep in line with the tomatoes.

    * I used 1/2 a strip of prosciutto as mine were a bit narrow and a 1/4 of the strip was barely anything. So I would adjust that accordingly.

    *. Instead of balsamic vinegar, I would use a balsamic reduction/glaze. It will stay on the apps better and not as strong of flavor as the vinegar.

    Reply

    • Judy Purcell says

      Thanks so much Caren! I appreciate your feedback; it prompted me to adjust the recipe to note the balsamic should be Condimento type (much thicker for garnishes), not the balsamic used for salads. 🙂

      Reply

  3. Aimee says

    Any ideas if these these be made the day before (without the drizzle) and not compromise the ingredient flavors/basil leaves?

    Reply

    • Judy Purcell says

      Hi Aimee, that’s a great question! Yes, you can make them the day before if you are careful about two things.

      1) Buy the best-tasting tomatoes possible, like sweeter grape tomatoes over cherry tomatoes, so they will be less affected by refrigeration.
      2) Make sure the dish has 20 minutes or so to come to room temperature before serving—the cheese and tomato will taste best that way.

      As long as the basil leaves are really fresh they should be fine if served within 12-24 hours.

      Let me know how it goes!

      Reply

  9. mjskit says

    What a beautiful piece of Prosciutto! I want to know who your butcher is! A great idea to wrap a caprese salad in prosciutto. Love it! What great little party bites!

    Reply

  15. Jean says

    Ironically I have a bridal shower coming soon and will definitely be making your Prosciutto Caprese Salad. Just wish my own basil and tomatos were ready.Many thanks for all your great recipes.

    Reply

  19. ChgoJohn says

    You are so right. It’s all about the ingredients in these “simple” dishes. I bet these go very fast once you begin to serve them. What’s not to love? They’d certainly grab my attention.

    Reply
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