Ladybug Caprese Appetizer

The point of posting the recipe is that, after much googling, none of the instructions I found included the slight challenges I encountered when making them. So I thought a more detailed recipe would be appreciated by the folks on the interwebs.

As a side note, after I finished creating my very first platter of this Ladybug Caprese Appetizer, I did have a thought that anyone squeamish about bugs would be too grossed out by them to eat them. So far, this has never happened. People only laugh and squee.

The most important step in creating these is, after cutting all the different pieces out, place them on a few layers of paper towels for at least 1/2 hour to drain.

This is the main problem – when assembled and plated, the ladybugs soon will be swimming in liquid. Not very appetizing. I learned this the hard way after creating my first plate about an hour before guests arrived. My friend, Jackie Gordon, was the one who suggested disassembling the parts and placing them on paper towels to drain. She came to the rescue after seeing the mess I had made.

The dots are created out of balsamic glaze, not vinegar. The glaze is thicker and makes it easy to form the dots on the back of the bug. Jackie also pointed out that for accuracy, every ladybug has a dot directly behind its head. Yep, she googled it. We’re like that.

More Tips:

1) Use grape tomatoes, not cherry tomatoes, you will have to trim them on the stem side but the shape is better than the cherry tomatoes for imitating the ladybug shape.

2) For the mozzarella, you can use the Bocchini-shaped (ball-shaped) mozzarella. These usually come in two sizes. You do not want the cherry tomato size, you want the bigger size. Cut each piece into at least 3 slices.

However, I found the packaged precut mozzarella was also the perfect shape and size and also added a bit more volume making the snack a bit heftier.

3) Place a pop of the balsamic glaze and a dab of good quality extra virgin olive oil on top of the mozzarella before you place the basil leaf on top. I added the olive oil on my second try and I think it made them taste even better.

4) I have used different flavored basils in the recipe. I grow licorice, orange, lemon, lime, and holy varieties in my garden. Sometimes I substitute them for regular basil or mix up all three to use in the recipes for a multi-flavor pop. Additional sprigs of globe basil make a nice garnish for the platter

5 from 1 vote

Print

Lady Bug Caprese Appetizers

Assemble Time: 25 Minutes Drain Time: 30 minutes Yield - Roughly 16 pieces

Course Appetizer, Snack

Cuisine American, Italian

Keyword Caprese

Prep Time 25 minutes

Drain Time 30 minutes

Servings 16 Pieces

Ingredients

• 8 grape tomatoes
• 16 basil leaves plus more for garnish, if desired.
• 1 package of pre-cut mozzarella cheese or 1 container of medium-sized bocchini mozzarella balls.
• 4-6 large pitless black olives
• Balsamic glaze
• Extra virgin olive oil
• Youll need a toothpick to create the dots on the back of the ladybug

Instructions

1. Place a double layer of paper towels on the counter.

2. Open the package of pre-cut mozzarella cheese and separate the pieces. If you are using the large Bocchini shapes, slice each ball into three pieces.

3. Place the mozzarella pieces on the paper towels to drain.

4. Rinse the grape tomatoes and cut each grape tomato in half. Trim off a sliver on the stem side of each tomato half and place face down on the paper towels to drain.

5. Cut each olive in half and cut each half in thirds. Discard the square middle piece. Place the rounded ends on the paper towels.
6. Let all the pieces drain for at least a 1/2 hour.
7. Wash the basil leaves and gently pat dry.
8. On a serving dish, place the mozzarella pieces evenly around the platter.
9. Place a dab of balsamic glaze and then a dab of the extra virgin olive oil on top of each piece of mozzarella.
   
10. Place a basil leaf on top of each piece of mozzarella.
11. Position the cherry tomatoes on top of each basil leaf the way you prefer, either facing the tip or the stem of the basil leaf.
12. Add the olives cut side of the olives to cut side of the tomatoes.
13. Pour some balsamic glaze into a small dish. Dip a toothpick into the glaze and then use it to create a dot on the back of the tomato. Repeat several times on each tomato.
14. If you like, garnish the plate with more basil leaves and serve.

Recipe Notes

Tips:

1) Use grape tomatoes, not cherry tomatoes, you will have to trim them on the stem side but the shape is better than the cherry tomatoes for imitating the ladybug shape.

2) For the mozzarella, you can use the Bocchini-shaped (ball-shaped) mozzarella. These usually come in two sizes. You do not want the cherry tomato size, you want the bigger size. Cut each piece into at least 3 slices.

However, I found the packaged precut mozzarella was also the perfect shape and size and also added a bit more volume making the snack a bit heftier.

3) Place a pop of the balsamic glaze and a dab of good quality extra virgin olive oil on top of the mozzarella before you place the basil leaf on top. I added the olive oil on my second try and I think it made them taste even better.

4) I have used different flavored basils in the recipe. I grow licorice, orange, lemon, lime, and holy varieties in my garden. Sometimes I substitute them for regular basil or mix up all three to use in the recipes for a multi-flavor pop. Additional sprigs of globe basil make a nice garnish for the platter

Like this Ladybug Caprese Appetizer? Also, check out some of these other recipes:

MANGO MACADAMIA CAPRESE SALAD

CAPRESE IN CRUNCHY FRIED POTATO JACKETS

ROASTED TOMATO CAPRESE PASTA SALAD