Garden To Table Cheese Boards, Grazing & Entertaining

Roasted Tomato Caprese Appetizer Bites

These Roasted Tomato Caprese Appetizer Bites are a delicious way to bring everyone’s favorite summer Caprese flavors into the fall and winter. Roasting the tomatoes enhances the tomato flavor, making even winter, store-bought tomatoes have a delicious, rich, jammy flavor. A great year-round appetizer that is quick to put together, always a hit, and happily healthy.


VegetarianLow Carb“Keto"Gluten-Free

Recipe Notes

Tomatoes, mozzarella, and basil are an iconic pairing. They are a staple of summer, when fresh tomatoes and basil are at their peak and overflowing. I wanted to create a recipe that brought these flavors into fall, and was an alternate option for easy appetizers featuring fruit and cheese pairings.

Roasted Tomato Caprese Appetizer Bites

The Ingredients

Cherry Tomatoes are a favorite type of tomato for their proliferation and sweet, snackable flavor. They are low in calories and rich in vitamins and minerals, particularly vitamin C and potassium, which support immune function and heart health. Cherry tomatoes also contain antioxidants like lycopene, which may have potential anti-cancer properties and contribute to skin health. Nothing compares to the taste of fresh cherry tomatoes picked straight from the garden. In the fall and winter months, when fresh tomatoes are not nearly as good, roasting can improve and intensify their flavor.

Fresh Mozzarella Cheese is a favorite cheese for its mild and creamy flavor and it’s versatility in cooking. Mozzarella originated in the Campania region of Italy, where it was traditionally made from the milk of water buffaloes. The traditional process of making fresh mozzarella involves coagulating milk, typically from water buffaloes or cows, with rennet to form curds. The curds are then stretched and kneaded to achieve the characteristic smooth and elastic texture of fresh mozzarella. This process gives the cheese its name “mozzarella,” which comes from the Italian word “mozzare,” meaning “to cut.”

For this recipe we are using small mozzarella balls. There are two types, one known as “Bocconcini” – meaning “small mouthfuls”, and another called “Ciliegine” which stems from the Italian word meaning cherry. The Ciliegine is slightly smaller than the Bocconcini.

Fresh Basil is one of my favorite herbs and I grow multiple varieties each summer. In addition to being versatile and delicious, basil contains essential nutrients and bioactive compounds. It is a rich source of vitamins A, C, and K, which support immune function, skin health, and blood clotting. The herb also contains antioxidants, such as flavonoids and polyphenols, which help protect cells from oxidative stress and inflammation. Moreover, basil has potential antibacterial properties and may contribute to better digestion and stress reduction.

What Is Caprese?

Caprese is a classic Italian appetizer, or salad, which is made of fresh mozzarella, sliced tomatoes, fresh basil, and seasoned with olive oil and salt. It is usually arranged in layers on a plate, alternating between the mozzarella, tomatoes, and basil.

How To Style These Appetizer Bites

A stoneware platter with Roasted Tomato Caprese Appetizer Bites arranged in a row on skewers.

With this recipe I wanted to have a significant punch of that rich, jammy roasted tomato flavor, so I decided to use the ratio of two roasted cherry tomatoes to one mozzarella ball. The easiest way to present these is on skewers. As the tomatoes are soft, and the skewers drizzled with olive oil and balsamic glaze, having something that can be easily picked up and popped into the mouth is key. As with other appetizer bites, these lend themselves to repetition and order on the platter. Line them up for a dramatic presentation.

Tips & Tricks

Here are a few things that might help:

  • Be careful piercing the roasted tomatoes. They are soft and if pressed too hard will release their juices.
  • If your basil leaves are small, stack more than one on each side.
  • If you can’t find the Bocconcini or Ciliegine balls, you can cut a larger fresh mozzarella ball into bite-size pieces to match the cherry tomatoes.
  • Use good quality extra virgin olive oil.
  • Top with flakys ea salt.
  • These are best when made close to the time when they are served as the basil can wilt if stored in the fridge for too long. The roasted tomatoes are also best when room temperature, or even still slightly warm.
  • Make sure to have some cocktail napkins around, just in case.


Here are some suggested substitutions to make this salad a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!

  • Roasted Cherry Tomato Alternatives: Fresh cherry tomatoes, quartered tomatoes,
  • Cheese Alternatives: Feta, grilled Halloumi.
  • Make It Dairy Free: Slow roasted or grilled zucchini or eggplant, for that creamy, rich consistency.

More Caprese Recipes To Try

Rainbow Tomato Caprese Salad (recipe coming soon)

Peach, Tomato & Burrata Salad

Grilled Peach & Burrata Salad

Grilled Smoked Mozzarella Salad With Summer Vegetables

If you make this Roasted Tomato Caprese Appetizer Bites be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A close up of a skewer of a Roasted Tomato Caprese Appetizer Bite.

How To Make: Roasted Tomato Caprese Appetizer Bites



Adjust Servings
12 Ciliegine Mozzarella Balls
24 Cherry Tomatoes
24 Fresh Basil Leaves
Extra Virgin Olive Oil
Balsamic Reduction Or Glaze For Drizzling
Flaky Sea Salt For Sprinkling
Nutritional Information
3.6 Grams Net Carbs
9.1 Grams Protein
13.3 Grams Fat
171 Calories


Preheat the oven to 350°F.
While the oven is preheating, wash and dry the cherry tomatoes. Place them on a parchment lined baking sheet and drizzle with a little olive oil, tossing to coat.
Mark as complete
Roast the tomatoes.
Roast the tomatoes for about 30 minutes (this may vary depending on the size of the tomatoes). Set a timer for halfway through, at this point gently shake the pan to turn the tomatoes and make sure they aren't sticking. Keep an eye on them towards the end, they should wrinkle slightly and darken a bit, but we do not want them bursting and releasing all of their liquid, or burning. Remove them from the oven and let them cool till they are comfortable to the touch.
Mark as complete
Assemble the skewers.
When the tomatoes are cool enough to handle, take a skewer and gently pierce and insert one cherry tomato onto the skewer. Add a basil leaf folded in half, followed by a mozzarella ball, then another basil leaf, then finish with another cherry tomato. Continue assembling the remaining skewers and arrange them on a platter.
Mark as complete
Drizzle and sprinkle.
Drizzle the skewers with a small amount of extra virgin olive oil and balsamic reduction or glaze. Sprinkle with flaky sea salt.
Mark as complete

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