Caprese Salad Shooters

5 from 3 votes

Single-serve caprese salad appetizers to serve during the holiday season.

Prep Time15

Total Time15

Course: Lunch and Dinner

Cuisine: Appetizers

Keyword: appetizers, holiday, pasta, salad, side dish

Servings: servings

Calories: 267kcal

Author: Jennifer Soltys

Add pine nuts to a dry, cold frying pan (no oil). Toast over low heat, stirring frequently, until you smell the pine nuts, about 5 minutes. Be careful not to burn. Remove from pan and allow them to cool.
3 tbsp pine nuts
Add basil, toasted pine nuts, garlic cloves, parmesan, a pinch of salt and pepper, and half of the olive oil to a food processor or blender. Process for about 30 seconds. Scrape the sides of the bowl and add more olive oil as needed. Continue to process until you reach the desired consistency. It should be drizzly. Set aside.
2 cup basil, 3 cloves garlic, ½ cup parmesan cheese, Kosher salt, Freshly cracked black pepper, ½ cup extra virgin olive oil
Place a few tomatoes into the bottom of your serving glass, followed by tortellini, mozzarella pearls, and a bit of pesto. Continue to layer the ingredients until you reach the top of your glass. Drizzle 1/4 teaspoon of balsamic vinegar to the top.
1 pint cherry tomatoes, 12 oz cheese tortellini, 8 oz mozzarella pearls, Balsamic vinegar
Serve cold or room temperature.

Use an airtight glass jar to store extra pesto. Place in the refrigerator for up to a week. You can use it on pasta, garlic bread, or roasted veggies.
If you need to make the salad shooters ahead of time, use whole cherry tomatoes. Sliced tomatoes will create a lot of liquid in the bottom of the glass. Don't make them more than a few hours earlier. Only drizzle the balsamic vinegar right before serving.
If you can't use mozzarella pearls, you can cut any fresh mozzarella into bite sized pieces.
To save time, use a quality jarred pesto instead of making your own.