Time: 1 hour 35 minutes
Complexity: easily
Quantity: 20 canapés

Caprese is a symbol of Italian cuisine, continually proving how delicious and simple an appetizer can be. Traditionally, it's served with slices of mozzarella, tomatoes, and basil leaves arranged on a plate. But you can go a step further and make Caprese as canapés. For this, you'll need bocconcini mozzarella and grape tomatoes; they're almost the same size and will look harmonious on a single sprig of rosemary, which we'll use as a skewer, basil, and garnish. Drizzle the canapés with plum jam and balsamic vinegar and serve. They'll look especially impressive topped with a Christmas tree.

Ingredients:

• 20 bocconcini mozzarella balls
• 1 cup olive oil
• 1 teaspoon red pepper flakes
• 1 can 425 gr. plum jam
• 1 cup balsamic vinegar
• 20 fresh sprigs of rosemary
• 4 cups grape tomatoes
• Special equipment: plastic bottle for sauces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grape tomatoes, mozzarella cheese, plum jam, balsamic vinegar, rosemary

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Preparation:

Step 1
• Place the bocconcini in a large bowl and season with olive oil, red pepper flakes, salt, and black pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
Step 2
• In a food processor or blender, puree the plum jam and balsamic vinegar until smooth. Pour the mixture into a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the mixture has reduced by about half, a few minutes. It should be quite thick, but keep in mind that the mixture will continue to thicken as it cools. Once cool, pour it into a saucepan and refrigerate.
Step 3
• Strip about 5 cm from the bottom of the rosemary sprigs by trimming the leaves. Thread a tomato onto each sprig, then a ball of mozzarella. Arrange on a platter, cover, and refrigerate until ready to serve. Drizzle with plum sauce just before serving.

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