Yield: Yields about 3 dozen hors d’oeuvres.
Servings: ten to twelve as an appetizer.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Absolutely wonderful. Everyone loves it, refreshing, flavorful, always a hit.
I love these and have used them many times. I do find that Buffalo Mozzarella is too soft and that a good grocery store fresh cow's milk mozzarella which is a little more firm works better.
loved the idea of a bitesize caprese, I changed it up a bit.....minced the mozzerella very fine then finished them with a drizzle of balsamic reduction and fresh thyme.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.