Whenever you need to make something delicious and quick, these Caprese Bites are a great option. They’re packed with Italian flavors and extremely gooey and tasty. Serve them warm with a drizzle of olive oil or balsamic vinegar glaze, and everyone will remember them (and you!).
Looking for more easy appetizers? Try these recipes: Bacon Wrapped Dates, Wings with Angry Sauce, Appetizer Tortellini Skewers.
Caprese bites are a Caprese salad in a delicious pastry cup. It can be difficult to serve a traditional Caprese salad at a cocktail party or as a game-day snack. But these little bites taste just like its namesake salad with no muss of fuss!
Why I Love This Recipe
- Easy to make because you use store-bought pastry dough
- Like the salad, just a few simple ingredients
- Perfect as an easy appetizer or snack
- Originality: this creative recipe is one you haven’t seen before
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Caprese Bites Ingredients
Pie pastry rounds – I used pre-made pie pastry cut into 4-inch diameter rounds.
Mozzarella cheese – I’ve opted for cubed as I like how it melts, but go for shredded if desired.
Roma tomatoes – These are juicy and flavorful, but you can use any ripe tomato for this recipe.
Fresh basil leaves – It’s the queen of this recipe as it evokes Italian cuisine at its best.
Olive oil – Use a good quality extra virgin olive oil whenever possible.
Sea salt and ground black pepper – Add them to taste.
Balsamic Glaze – I love how it bumps up the flavor of these Caprese bites.
How to make Caprese Bites?
Preheat the oven to 400F. Chop tomatoes into small cubes and place in a medium bowl. Cut the mozzarella into cubes and add it to the diced tomatoes. Chiffon the basil and add it to the bowl. Season with olive oil, salt, and pepper to taste. Gently stir to coat everything with the oil, salt, and pepper.
Brush the muffin tins with oil or use cooking spray.
Place the dough circles into the muffin tins, making the necessary folds to form little baskets. Fill each of the pastry cups with the tomato cheese mixture. Only fill the cup to the top of the pastry. If you overfill them, the cheese will bubble over the top of the cups. Bake them for 18-23 minutes or until nicely golden.
Serve them warm with a drizzle of balsamic vinegar and fresh basil leaves on top.
What are Caprese Bites?
These Caprese Bites are everything you love about a classic Caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil—tucked into golden, flaky puff pastry. To make these, you just need to gather ingredients and bake them. It’s as simple as it sounds.
Recipe Pro Tips!
Tips for making this Caprese Appetizer
- Use a metal muffin pan for a crispier bottom crust. Glass or silicone may not crisp the pastry as well.
- Serve warm for the best flavor. The mozzarella will be perfectly melty and gooey right out of the oven.
REHEATING
- Oven (best method): Preheat to 350°F (175°C) and reheat bites for 5–7 minutes or until warm and crispy.
- Air fryer: Reheat at 350°F for 3–4 minutes for a super-crisp result.
- Microwave (last resort): Heat in 10–15 second intervals, but note the pastry will be softer, not crisp.
- Avoid sogginess: Don’t drizzle the balsamic vinegar until just before serving or reheating to keep the pastry crisp.
Can you make Caprese Bites ahead of time?
You can make them ahead of time, bake them, and reheat them when ready to serve. That’s not what I’d recommend, as these are best when freshly baked!
WANT MORE HANDHELD NIBBLES?
Here are some of our favorites that we love to serve. They are perfect for a casual party to an elegant gathering!
Pin it HERE!!
Pin it HERE!!
Caprese Bites
Ingredients
- 12 rounds of store bought pie dough 4 ''
- 12 oz mozzarella cubed
- 2 Roma tomatoes chopped
- 1/3 cup fresh basil packed
- 2 tsp olive oil adjusted to taste
- Salt and pepper to taste
- Balsamic glaze as garnish
Instructions
- Preheat the oven to 400F. Then, grease a 12-muffin pan with a little bit of oil or use oil spray.
- Chop tomatoes into small cubes and add them to a medium bowl. Dice the mozzarella and add it to the tomatoes. Chiffon the basil and place it in the bowl with the tomatoes and mozzarella. Season with olive oil, salt, and pepper to taste. Gently stir the mixture to coat everything with the oil.
- Place the dough circles into the muffin tins, making the necessary folds to form little baskets.
- Fill the pastry cups with the tomato cheese mixture. Only fill to level with the top of the pastry; do not overfill.
- Bake them for 18-23 minutes or until nicely golden. Allow to cool on a cooling rack. Serve them warm with a drizzle of balsamic vinegar and fresh basil leaves on top.
Notes
- cut the pie pastry into 2 3/4-inch rounds
- reduce the baking time to 15 minutes
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