Caprese Boats

Name: Caprese Boats
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 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

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.