Description
Small, baked bites featuring mozzarella, tomato, and basil flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk
- 1 cup small mozzarella balls (bocconcini), drained and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a mini muffin tin.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined to form a soft dough. Do not overmix.
- Gently fold in the halved mozzarella balls, halved cherry tomatoes, and chopped basil.
- Spoon the dough mixture evenly into the prepared mini muffin cups, filling each about two-thirds full.
- In a small bowl, mix the olive oil and minced garlic. Brush the tops of the dough balls lightly with the garlic oil.
- Bake for 12 to 15 minutes, or until the tops are lightly golden brown.
- Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack.
Notes
- You can substitute fresh mozzarella with shredded low-moisture mozzarella if preferred.
- For extra flavor, sprinkle a pinch of dried oregano over the tops before baking.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomb
- Calories: 95
- Sugar: 1
- Sodium: 150
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 4
- Cholesterol: 15
Keywords: Caprese, cheese bombs, mozzarella, tomato, basil, appetizer, baked snack