Strawberry Caprese with Lemon and Basil

Strawberry appetizers are fun and delicious, and this Strawberry Caprese with Lemon and Basil is the essence of summer - on a toothpick! Unique, refreshing, and so pretty, they're a festive way to start any gathering.

This post has been updated with a few new images, but the recipe itself is exactly the same as when it was originally published in 2013.

I can't help but buy strawberries almost daily during the summer.

They're so sweet that I usually just rinse them off and eat them by the dozen. Sometimes though, it's fun creating recipes with them, and this strawberry appetizer is one of my favorites.

Strawberry Caprese with Lemon and Basil is so pretty and it's even more delicious!

It can be presented as a bite-sized hors d'oeuvre or plated as a first course.

Ingredient Notes

• fresh lemon juice - If possible, use Meyer lemons. Compared to regular lemons, they're a bit less tart, a bit sweeter, and incredibly juicy.
• basil - Always choose perky, deep green fresh herbs.
• strawberries - Strawberries that are at the peak of their season will always be best. The sweeter the better! For this recipe, try to get strawberries that are as close in size to each other as you can.
• fresh mozzarella - Be sure to use fresh mozzarella rather than the firm variety, which doesn't work as well in this appetizer. The fresh mozzarella comes packed in water and is moist and soft.
• extra virgin olive oil - Use one you love the flavor of.

The combination of lemon and strawberry with the aromatic basil and mild cheese is over-the-top tasty. It's tangy, sweet, and makes for the perfect bite.

Strawberry Appetizers Are Unexpected

I think we usually think of strawberries as being the star of desserts, or perhaps salads. They're unexpected sweet-and-savory appetizer.

How to Make It

- In a small bowl, combine the basil leaves, lemon zest, lemon juice, oil and salt.

- Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.

- While the cheese is marinating, cut the strawberries, horizontally, into approx. ¼ to ½-inch slices. (There will be a handful of "scraps" that you should eat. Right now, while you're cooking. Delicious!)

- Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.

- Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)

Recipe Tip: During the summer months strawberries should be very flavorful and sweet. If you make this off-season, or if for some reason your summer berries aren't sweet enough for you, add about ¼ teaspoon of sugar to the lemon juice.

Where to Get the Best Strawberries

Though we can get them from warm places, like Mexico during the cooler months, they're never as good as they will be at the height of their season, grown close to where you buy them.

So if you have a good farmers market near you, that's usually going to be the best place to find the sweetest berries that are locally sourced.

Choose Organic Strawberries When Possible

You should always try to buy organic strawberries. Strawberries are one of the most pesticide-contaminated fruits. This is one time the extra cost is worth it.

What You Can do Ahead

• You can prep the ingredients up to the night before. Keep them refrigerated separately in airtight containers or wrapped tightly in plastic wrap.
• You can also assemble the strawberry appetizer up to an hour ahead and keep it refrigerated until serving. If you do, you can skip the 15-minute marinating time for the mozzarella—just be sure it's well coated with the marinade before adding it to the strawberries.

More Must-Try Strawberry Appetizers

And More with Strawberries

• Strawberry Rosemary Cake
• Strawberry Frangipane Toast
• Strawberry Swirl Ice Cream
• Strawberry Blueberry Cookies

I hope you love my Strawberry Lemon Caprese!

Strawberry Caprese with Lemon and Basil

Valentina K. Wein

Strawberry appetizers are fun and delicious, and this Strawberry Caprese with Lemon and Basil is the essence of summer - on a toothpick! Unique, refreshing, and so pretty, they're a festive way to start any gathering.

5 from 10 votes

Print

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizers and Hors d'Oeuvres

Cuisine Italian, American

Servings 4

Calories 150 kcal

Equipment

• toothpicks

Ingredients

  

1x2x3x

• about 2 dozen small to medium sized fresh basil leaves, thinly sliced (see notes)
• zest from 1 medium-sized lemon
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon salt
• 4 ounces fresh mozzarella cheese, drained and cut into 2 dozen cubes
• 1 dozen medium to large-sized fresh strawberries, washed and dried, stems removed
• freshly ground black pepper

Instructions

 

• In a small bowl, combine the basil leaves, lemon zest, lemon juice, oil and salt.
• Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.
• While the cheese is marinating, cut the strawberries, horizontally, into ¼ to ½-inch slices. (There will be a handful of "scraps" that you should eat. Right now, while you're cooking. Delicious!)
• Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.
• Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)

NOTES

To thinly slice the basil, pile the leaves on top of each other to form a stack. Roll them up tightly, lengthwise, and then horizontally, cut this roll into thin slices. (This cut is called a chiffonade.)

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Calories: 150kcal | Carbohydrates: 1g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 323mg | Potassium: 35mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 0.2mg

Keywords party food, summer dinner party

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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