I can’t wait to share my Blackberry-Cucumber Caprese Bites drizzled with oil and vinegar, made as playful Garden Party Snacks that marry juicy blackberries, crisp cucumber, and creamy mozzarella.
I love that moment at a spring gathering when something unexpected shows up on the table and quiets the room. My Blackberry-Cucumber Caprese Bites do exactly that, bright, a little tangy and flat out pretty.
Fresh blackberries and English cucumber catch your eye first, the colors make you curious and it’s almost rude not to try one. People always ask whats in them before they’ve even bitten, and I kind of smile because simple, odd combos can be the most memorable.
Perfect for Garden Party Snacks, they look like a treat but feel like a clever trick you pulled off.
Ingredients
- Blackberries: packed with fiber and vitamin C, sweet and tart burst that brightens every bite.
- Cucumber: high water content low calories, crisp texture, subtle freshness that cools and balances flavors.
- Mozzarella: soft, milky, adds protein and creamy richness, soaks up dressing, kinda mild and approachable.
- Basil: aromatic, brings peppery sweet herb notes, adds freshness and a bit of savory brightness.
- Olive oil: heart healthy monounsaturated fats, silky mouthfeel ties ingredients together with subtle fruitiness.
- Balsamic: sweet and tangy, adds acidity and depth, a little goes a long way.
- Honey: boosts sweetness naturally, pairs well with berries, use sparingly to avoid overpowering.
Ingredient Quantities
- 1 pint fresh blackberries (about 2 cups)
- 1 large English cucumber
- 8 oz fresh mozzarella pearls or mini bocconcini (about 12 to 16 pieces)
- 12 to 16 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons good quality balsamic vinegar or balsamic glaze
- 1 teaspoon honey (optional)
- Flaky sea salt and freshly ground black pepper
- 12 to 16 small wooden toothpicks or cocktail skewers
- Small handful microgreens or baby arugula (optional)
How to Make this
1. Rinse the blackberries gently, drain and pat them dry on paper towels so they don’t make everything soggy.
2. Slice the English cucumber into 1/4 to 1/3 inch rounds, trim any really watery bits and pat those dry too.
3. Drain the mozzarella pearls, and if any are bigger than a marble, cut them in half so they fit nicely on a toothpick.
4. If you’re using balsamic vinegar, whisk 2 tablespoons olive oil with 1 to 2 tablespoons balsamic and 1 teaspoon honey (optional) in a small bowl; if you have balsamic glaze just set it aside for drizzling later.
5. Take a small wooden toothpick or skewer and thread in this order: one cucumber round, one mozzarella pearl, one basil leaf (fold or tear large leaves), then finish with a blackberry. Repeat until you have 12 to 16 bites.
6. Arrange the bites on a serving platter, drizzle with the olive oil and balsamic mix or a little balsamic glaze, then finish with flaky sea salt and freshly ground black pepper.
7. Scatter a small handful of microgreens or baby arugula around the platter if you want a pretty finish and a peppery bite.
8. Chill for 10 to 15 minutes or serve right away, but try to assemble no more than an hour ahead because blackberries can get juicy and make the cucumber soggy.
Equipment Needed
1. Fine-mesh strainer or colander, for rinsing n’ draining blackberries and mozzarella
2. Paper towels or a clean kitchen towel to pat things dry
3. Cutting board
4. Sharp paring or chef’s knife
5. Small bowl for whisking the olive oil, balsamic and honey
6. Whisk or a fork to mix the dressing
7. Measuring spoons (tablespoon + teaspoon)
8. 12 to 16 small wooden toothpicks or cocktail skewers
9. Serving platter and a small spoon or kitchen tongs to arrange and drizzle
FAQ
Blackberry Recipe Substitutions and Variations
- Blackberries:
- Raspberries, similar sweet-tart pop and they hold up well on skewers
- Blueberries, sweeter and less tart, good if you want a milder bite
- Sliced strawberries, bigger but cut small so they balance the mozzarella
- Pomegranate arils, for crunchy, jewel-like bursts, but they can be a bit messy
- English cucumber:
- Persian cucumber, smaller and thinner skinned so no peeling needed
- Mini/seedless cucumbers, same taste just more bite-sized
- Thinly sliced raw zucchini, mild crunchy swap when cukes arent great
- Cantaloupe or honeydew, for a sweet-savory, melon-and-cheese vibe
- Fresh mozzarella pearls:
- Burrata, ultra creamy (tear into tiny pieces so it fits the skewer)
- Small bocconcini, basically the same thing if you cant find pearls
- Fresh goat cheese, roll into little balls for tangy creaminess
- Feta cubes, saltier and crumbly, pairs nicely with balsamic
- Basil:
- Fresh mint, bright and cooling, surprisingly great with berries
- Baby arugula, adds a peppery kick, use small leaves so they dont overpower
- Chives, mild oniony lift, good when you want something subtle
- Lemon balm, citrusy-herby note that brightens the whole skewer
Pro Tips
– Pat and prep like a pro. Get the blackberries and cucumber slices as dry as you can, then if you got time sprinkle a little salt on the cucumber rounds and let them sit 8 to 10 minutes, blot again with paper towels. It pulls out excess water so your bites dont get soggy fast.
– Don’t assemble too early. You can trim and portion the mozzarella and fold the basil ahead, but keep berries and cucumbers separate on paper towels until 10 to 15 minutes before serving, otherwise the fruit will weep and the cucumber goes limp.
– Make the dressing thicker or drizzle last. A quick simmer to reduce balsamic into a glaze or using a store bought glaze means less liquid on the platter, so flavors concentrate and you avoid puddles. If you only have regular balsamic, whisk in honey and oil but drizzle sparingly at the end.
– Mind the skewer and finishing touch. Use short sturdy picks, halve oversized mozzarella so each bite is balanced, push the skewer through the center of the blackberry to avoid bursting, and always finish with flaky sea salt and a crack of fresh pepper right before serving for max pop.
Blackberry Recipe
I can't wait to share my Blackberry-Cucumber Caprese Bites drizzled with oil and vinegar, made as playful Garden Party Snacks that marry juicy blackberries, crisp cucumber, and creamy mozzarella.
12
servings
92
kcal
Equipment: 1. Fine-mesh strainer or colander, for rinsing n’ draining blackberries and mozzarella
2. Paper towels or a clean kitchen towel to pat things dry
3. Cutting board
4. Sharp paring or chef’s knife
5. Small bowl for whisking the olive oil, balsamic and honey
6. Whisk or a fork to mix the dressing
7. Measuring spoons (tablespoon + teaspoon)
8. 12 to 16 small wooden toothpicks or cocktail skewers
9. Serving platter and a small spoon or kitchen tongs to arrange and drizzle
Ingredients
1 pint fresh blackberries (about 2 cups)
1 large English cucumber
8 oz fresh mozzarella pearls or mini bocconcini (about 12 to 16 pieces)
12 to 16 fresh basil leaves
2 tablespoons extra virgin olive oil
1 to 2 tablespoons good quality balsamic vinegar or balsamic glaze
1 teaspoon honey (optional)
Flaky sea salt and freshly ground black pepper
12 to 16 small wooden toothpicks or cocktail skewers
Small handful microgreens or baby arugula (optional)
Directions
- Rinse the blackberries gently, drain and pat them dry on paper towels so they don't make everything soggy.
- Slice the English cucumber into 1/4 to 1/3 inch rounds, trim any really watery bits and pat those dry too.
- Drain the mozzarella pearls, and if any are bigger than a marble, cut them in half so they fit nicely on a toothpick.
- If you're using balsamic vinegar, whisk 2 tablespoons olive oil with 1 to 2 tablespoons balsamic and 1 teaspoon honey (optional) in a small bowl; if you have balsamic glaze just set it aside for drizzling later.
- Take a small wooden toothpick or skewer and thread in this order: one cucumber round, one mozzarella pearl, one basil leaf (fold or tear large leaves), then finish with a blackberry. Repeat until you have 12 to 16 bites.
- Arrange the bites on a serving platter, drizzle with the olive oil and balsamic mix or a little balsamic glaze, then finish with flaky sea salt and freshly ground black pepper.
- Scatter a small handful of microgreens or baby arugula around the platter if you want a pretty finish and a peppery bite.
- Chill for 10 to 15 minutes or serve right away, but try to assemble no more than an hour ahead because blackberries can get juicy and make the cucumber soggy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 76g
- Total number of serves: 12
- Calories: 92kcal
- Fat: 6.6g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 2.3g
- Cholesterol: 13mg
- Sodium: 76mg
- Potassium: 107mg
- Carbohydrates: 5.8g
- Fiber: 1.5g
- Sugar: 3.7g
- Protein: 4.7g
- Vitamin A: 150IU
- Vitamin C: 6.3mg
- Calcium: 103mg
- Iron: 0.27mg
