- 1/2 cup cherry tomatoes
- 1/4 cup olives sliced or whole pitted
- 1/3 cup croutons or cubed loaf bread
- 1/4 cup mini mozzarella balls
- 10 6- inch wooden or lollipop sticks
- 8 slices bread loaf, white, wheat, gluten free, cubed
- 3 tbsp olive oil divided
- 1/2 tsp garlic powder
- 1/2 tsp salt
For Basil Dipping Sauce
- 1/2 cup packed basil
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 lemon juiced
- 1 clove garlic
- 1 1/2 tbsp honey
- salt and pepper to taste
In a medium skillet over medium heat, heat 2 tablespoons of olive oil. Add cubed bread and stir until bread is slightly covered in oil, drizzling the remaining 1 tablespoon of olive oil onto bread if needed.
Sprinkle the cubed bread with garlic and salt and stir well.
Cook for 5 minutes, stirring occasionally.
Turn heat down to low, and cook for an additional 15 minutes, stirring occasionally.
Remove from heat and let cool. Croutons will continue to get crunchy as they cool.
For Caprese on a Stick
Taking one stick at a time, thread a tomato, olive, mozzarella ball, crouton, mozzarella ball, olive and then a tomato onto the stick, but you don't have to follow my rules, you can use any pattern you wish.
Finish threading all of the sticks and serve with a side of dipping sauce.
This recipe will make 3 extra cups of croutons and 1/2 cup extra basil dipping sauce.
Storage - sticks last for 2 days in fridge, croutons last for 1 week in air-tight container on counter, and basil dipping sauce lasts for 2 weeks in air-tight container in the fridge.
Calories: 223kcal, Carbohydrates: 16g, Protein: 3g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 296mg, Potassium: 72mg, Fiber: 1g, Sugar: 4g, Vitamin A: 113IU, Vitamin C: 5mg, Calcium: 45mg, Iron: 1mg