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.
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)Â 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
- 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.
- 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 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.
Recipe Variations:
Use marinated mozzarella balls or sun-dried tomatoes for a different flavor combo. Follow recipe assembly as written.
Prosciutto-Wrapped Caprese Salad Bites
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
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!Â
Follow us on INSTAGRAM to see more food behind the scenes.Â
Sandi Mintz says
I love this appetizer so much!! Can I make it one day in advance?
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.
Caren says
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.
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. 🙂
Aimee says
Any ideas if these these be made the day before (without the drizzle) and not compromise the ingredient flavors/basil leaves?
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!
Ivana says
Some of my favourite flavours, all together. Looks lovely.
chihyu says
What a perfect delicious and healthy meal for the hot summer. Saved!
Carol Little R.H. @studiobotanica says
Cannot wait to make these!! I love all the flavours in “caprese land’
It’s sure to be a huge hit!
Karen (Back Road Journal) says
A perfect little appetizer bite. I hope you have a wonderful Christmas.
Marie says
Served these for our party and they were wonderful! So easy!
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!
Swathi says
Nice appetizer idea, thanks for sharing with Hearth and Soul blog hop.
Nathan says
This recipe looks great!
Alea Milham says
Oh my, these look amazing! I’m bookmarking this recipe for a party I am throwing in May.
Karen (Back Road Journal) says
Such a clever idea. Why haven’t I thought of doing this? So happy that you did.
Raymund says
I would love to nibble on those specially with a matching red wine
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.
Judy Purcell says
Glad you are part of the Savoring Today community! It is always better with produce from our own gardens–working on getting my garden ready this weekend.
Jenny @ Savour the Senses says
I would eat an entire plate to myself!
sportsglutton says
I know I’m a glutton, but seriously Judy, I don’t think I would be able to stop eating these. 😉
Jane says
I wish you would have organized my bridal shower 🙂 These look so good!
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.
Claudia Johnson says
Wow! I’m with Kelly! Kelly, how can we get to her doorstep? Your site is just beautiful. I’m so impressed!
Kelly says
These look wonderful! I’m looking forward to trying these out. I added the ingredients to my grocery list just now. Yum!