Caprese salad appetizer with fresh Campari tomatoes, spring greens, and mozzarella pearls; all in a vibrantly flavored sweet basil foam.
Caprese Salad Appetizer
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Easy to make in salad size servings or as a bite size appetizer.
This Caprese salad appetizer is beyond good! The light and sweet flavor of the basil foam will shock you with the way it beautifully compliments the savory mozzarella, the spicy spring greens and tomatoes.
Mexico and Mint
We recently took a trip to Playa del Carmen, Mexico.
On our second evening there we ate at an Italian restaurant (which come to think of it was really silly going to Mexico and eating Italian… lol).
This restaurant served Caprese appetizers with leaves of mint and a fabulous basil foam.
Dear reader, I have eaten my fair share of Caprese in my life; however, this time the tomato basil appetizer easily blew all others out of the water for me. And per usual, I determined that I absolutely had to recreate that dish.
You may be wondering what made that particular Caprese so incredibly special…
It was the mint.
Well, actually it was the foam; made with herbs and a bit of cream. The foam was slightly sweet from the cream and the sweet basil, with a delightful mint aftertaste that perfectly completes each bite.
First time is never the charm…
It took a few tries, but then again it’s very rare that a recipe turns out just as I imagined on my first try.
The trick is in the foam.
I have found that the tomatoes, the mozzarella, and even the greens are interchangeable. However the foam, it’s important.
When I make this dish as an appetizer rather than an actual salad or side dish; I will often use small cherry bomb tomatoes in place of the Campari tomatoes, or even mozzarella slices in place of the pearls.
Just don’t skip the foam! It’s important…
Okay y’all, no funny story today. Sorry!
Enough talk, let’s eat!
- 12 Campari Tomatoes
- 1 cup Mozzarella Pearls
- 1 cup Spring Greens
- 1/2 cup (or about 6-8 large leaves) fresh basil
- 1/4 cup fresh mint
- Dash of Salt
- 1/4 cup Heavy Whipping Cream
- 2 tablespoons water
- Combine all foam ingredients in a blender and mix until frothy.
- Pour into the bottom of each dish and top with tomatoes, salt, and mozzarella.
- Serve within the hour or refrigerate for up to about 4 hours.