Mini Melty Caprese Bites


  • ½ c. basil pesto (see recipe below, or use store-bought pesto)

  • 1 pint cherry tomatoes

  • mini fresh mozzarella balls (one per cherry tomato)


Preheat oven to 400°F.  Slice tomatoes in half and use a spoon to scoop out and discard the seeds.  Slice each mozzarella ball in half and place one half in each tomato half, rounded side down.  Spoon a bit of pesto sauce, about 1 teaspoon, over the top of each tomato half.  Place tomato halves in a baking dish and bake until softened and cheese is melted, about 5 minutes.  Serve immediately.

Basil Pesto Ingredients:

  • 2 c. (packed) fresh basil leaves

  • ⅓ c. pine nuts (or chopped walnuts), lightly toasted

  • 3 cloves garlic, minced

  • ⅓ c. freshly grated Parmesan cheese (optional)

  • ⅓ c. extra-virgin olive oil

  • salt and pepper, to taste

Basil Pesto Procedure:

Add the basil leaves, pine nuts, garlic, and Parmesan cheese (if using) to a food processor and pulse until chunky and well-blended.  Add the olive oil and pulse again until mostly smooth.  Add salt and pepper to taste.

Recipe adapted from: