Easy Mini Caprese Sliders
Easy Mini Caprese Sliders are a quick, fresh, and vibrant party appetizer or snack. Bursting with the classic flavors of tomato, mozzarella, and basil on soft slider buns, they take minutes to assemble and are always a crowd-pleaser.
Ingredients
Ingredients
- 12 mini slider buns Choose your favorite! Soft dinner rolls, potato rolls, or even small ciabatta rolls work wonderfully.
- 1 cup fresh mozzarella balls (bocconcini) halved
- 1 cup cherry tomatoes Look for sweet, ripe ones! halved
- 0.5 cup fresh basil leaves
- 2 tablespoons balsamic glaze You can buy it pre-made or easily reduce balsamic vinegar yourself.
- Olive oil for drizzling, a good quality extra virgin olive oil adds a touch of richness.
- Salt and pepper to taste, just a little pinch to enhance those fresh flavors.
Instructions
- First things first, slice your mini slider buns horizontally. You'll have tops and bottoms for each bun.
- Next, it's time for the stars! Place a few halves of the fresh mozzarella balls on the bottom half of each bun. You want a good cheesy base.
- Now, add your halved cherry tomatoes right on top of the mozzarella. Aim for a couple of halves per slider.
- Tuck a few fresh basil leaves on top of the tomatoes. You can tear larger leaves or use smaller whole ones. The more basil, the better, in my opinion!
- Give each assembled bottom half a little drizzle of olive oil. Just a light touch is perfect.
- Now comes the sweet and tangy finish! Drizzle the balsamic glaze generously over the ingredients on the bottom bun. This is where a lot of the flavor comes from!
- Finally, place the top half of the slider bun back on.
- Arrange them on a platter and serve them up! See? I told you it was easy!
Notes
Substitutions & Additions:
- Pesto Power: Instead of just basil leaves and olive oil, spread a little fresh pesto on the inside of the buns.
- Cheese Swap: Not a fan of fresh mozzarella? Try using provolone, fontina, or even goat cheese slices (though the texture will be different).
- Add Some Protein: Layer in some thinly sliced prosciutto or salami for a heartier bite.
- Sun-Dried Tomatoes: Chop up some oil-packed sun-dried tomatoes and add them along with (or instead of) the cherry tomatoes for a more intense, sweet flavor.
- Spice it Up: A pinch of red pepper flakes on top of the tomatoes before the glaze adds a nice little kick. Tips for Success:
- Use Fresh Ingredients: This recipe truly shines when the mozzarella is fresh, the tomatoes are ripe and sweet, and the basil is fragrant. It makes a world of difference!
- Don't Assemble Too Early: While you can definitely prep the ingredients ahead (halve the cheese, tomatoes, etc.), it's best to assemble the sliders no more than 30-60 minutes before serving. The buns can get a little soggy from the tomato juice and glaze if they sit too long.
- Balsamic Glaze is Key: While you can use regular balsamic vinegar, the glaze is thicker and sticks to the ingredients better, giving you that concentrated sweet and tangy flavor without making the bread watery.
- Season Simply: A little salt and pepper just before serving really brings out the flavors, but don't go overboard. How to Store It:
Honestly? These are best enjoyed fresh, right after assembling. Leftovers aren't ideal because the buns tend to get soggy. If you do have a few left, you can store them in an airtight container in the fridge for a day, but the texture won't be quite the same. Your best bet is to make just enough that they all disappear! FAQs:
- Q: Can I make the components ahead of time?
A: Yes! You can halve the mozzarella and cherry tomatoes, and wash the basil leaves a day in advance. Just store them separately in airtight containers in the fridge. Then, assemble right before serving.
- Q: What kind of buns work best?
A: Soft, slightly sweet slider buns like brioche, potato, or even simple white dinner rolls are great. You want something that's soft and absorbs a little bit of that lovely glaze.
- Q: Can I skip the balsamic glaze?
A: You could, but you'd miss out on a lot of the signature tangy-sweet Caprese flavor. If you don't have glaze, you could use a very good quality balsamic vinegar, but use it sparingly as it's much thinner.
- Pesto Power: Instead of just basil leaves and olive oil, spread a little fresh pesto on the inside of the buns.
- Cheese Swap: Not a fan of fresh mozzarella? Try using provolone, fontina, or even goat cheese slices (though the texture will be different).
- Add Some Protein: Layer in some thinly sliced prosciutto or salami for a heartier bite.
- Sun-Dried Tomatoes: Chop up some oil-packed sun-dried tomatoes and add them along with (or instead of) the cherry tomatoes for a more intense, sweet flavor.
- Spice it Up: A pinch of red pepper flakes on top of the tomatoes before the glaze adds a nice little kick. Tips for Success:
- Use Fresh Ingredients: This recipe truly shines when the mozzarella is fresh, the tomatoes are ripe and sweet, and the basil is fragrant. It makes a world of difference!
- Don't Assemble Too Early: While you can definitely prep the ingredients ahead (halve the cheese, tomatoes, etc.), it's best to assemble the sliders no more than 30-60 minutes before serving. The buns can get a little soggy from the tomato juice and glaze if they sit too long.
- Balsamic Glaze is Key: While you can use regular balsamic vinegar, the glaze is thicker and sticks to the ingredients better, giving you that concentrated sweet and tangy flavor without making the bread watery.
- Season Simply: A little salt and pepper just before serving really brings out the flavors, but don't go overboard. How to Store It:
Honestly? These are best enjoyed fresh, right after assembling. Leftovers aren't ideal because the buns tend to get soggy. If you do have a few left, you can store them in an airtight container in the fridge for a day, but the texture won't be quite the same. Your best bet is to make just enough that they all disappear! FAQs:
- Q: Can I make the components ahead of time?
A: Yes! You can halve the mozzarella and cherry tomatoes, and wash the basil leaves a day in advance. Just store them separately in airtight containers in the fridge. Then, assemble right before serving.
- Q: What kind of buns work best?
A: Soft, slightly sweet slider buns like brioche, potato, or even simple white dinner rolls are great. You want something that's soft and absorbs a little bit of that lovely glaze.
- Q: Can I skip the balsamic glaze?
A: You could, but you'd miss out on a lot of the signature tangy-sweet Caprese flavor. If you don't have glaze, you could use a very good quality balsamic vinegar, but use it sparingly as it's much thinner.