‘Tis the season of eggnog, reindeer and endless parties with all their calorie dense snacks and appetizers. I am thinking ahead and trying to find ways of how to lighten up little bites we all love so much. These little appetizers are a take on the Caprese salad which was made into finger food. 10 minutes of prep and you end up looking like the most creative host! Not too bad at all.
Servings: 20
Ingredients
- Sliced Prosciutto- 10
- Fresh Mozzarella- 2 balls 125 gr each
- Sun-dried Tomatoes-10
- Fresh Basil Leaves-20
Instructions
- Slice each mozzarella ball into 10 slices.
- Cut your sun-dried tomatoes in half.
- Half the prosciutto slices lengthways.
- Put a piece each of mozzarella, sun-dried tomato and a basil leaf at the end of each strip of prosciutto and roll it up.
Tried this recipe?Mention @vikalinka or tag #vikalinka!
Kathleen says
Hi! I was wondering if the sun dried tomatoes are in oil, or do you reconstitute them? I would like to make these this weekend, they look delish <3
vikalinka says
Kathleen, I’ve used oil packed sun-dried tomatoes. I hope you enjoy them!
Kathleen says
Thank you so much, shopping today for all my ingredients 🙂
Natasha of Natashaskitchen.com says
GASP! YUM!!!! That looks so delicious. I want to grab one right out of the screen! Sounds like a keeper!
vikalinka says
I confess I had to wrestle my 9 year-old for the last one.:-) They are pretty delicious!
linda says
Looks amazing! So clever=) Found my way to your website through foodgwaker, defenitely will come back! Love /linda
vikalinka says
Thank you for visiting, Linda! So glad you liked what you saw. 🙂
Christine (CookTheStory) says
I love caprese salad and you just had to wrap it in prosciutto. Love it.
vikalinka says
Thanks, Christine. 🙂 They are lovely little bites, aren’t they!