Caprese Boats

Wren’s Little Nest
by Wren’s Little Nest
6 Servings
20 min

A simple Caprese Salad is one of my absolute favorites. There is just something so delicious about the combination of fresh basil, ripe tomatoes and fresh mozzarella cheese drizzled with balsamic vinegar and olive oil.

I love preparing Caprese salad for get togethers as it is a great dish to make ahead of time. However, serving it can be challenging as there is no easy way to really pick up the large pieces of tomatoes and cheese, without making a mess and losing out on some of the yummy toppings.

This time I decided to change it up and make individual Caprese salad “boats”. These were a huge hit and so much easier to serve!

Begin by washing and cutting in half the Roma tomatoes. I prefer to use Roma tomatoes as they are the perfect size and the most flavorful.

Using a spoon gently hollow out the tomatoes by removing the seeds.

Fill the tomato halves with mini bocconcini cheese balls.

Drizzle the tomatoes with extra virgin olive oil, and balsamic glaze. I prefer to use balsamic glaze as it stays in place and doesn’t run off the tomatoes. Garnish with salt and freshly

chopped basil.

It could not be any simpler. These little Caprese boats, look impressive yet took no time at all to make.

Serve these up on a cutting board or fancy plate.


Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info

  • 3 Roma tomatoes
  • 18 Mini Bocconcini Cheese balls
  • 3 tbsp chopped Fresh Basil
  • 1 tbsp Balsamic Glaze
  • 1 tbsp Extra Virgin Olive Oil
  • Salt to taste

Wash and halve as many Roma tomatoes as you need.
Using a spoon hollow out the tomatoes by removing the seeds.
Fill the tomatoes halves with 3-4 mini bocconcini cheese balls.
Drizzle with olive oil and Balsamic glaze.
Garnish with freshly chopped basil and salt to taste.