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Watermelon Caprese Cups with Balsamic Glaze

  • Prep Time: 15 mins
  • Cook Time: 2 mins
  • Total Time: 17 mins
  • Yield: 12 1x


  • 18 ounce package fresh mozzarella pearls
  • 68 large fresh basil leaves, chiffonade*
  • 122 X2 inch watermelon squares
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar


  1. Cut a fresh watermelon into 2 X 2inch squares. Using a melon baller remove the center of each square reserving the watermelon ball that is removed.
  2. In a small skillet stir together sugar and balsamic vinegar, Cook over medium heat to melt the sugar and thicken the glaze, 1- 2 minutes Remove from heat and allow to cool.
  3. Open mozzarella package and separate the pearls of cheese.
  4. Place 4-5 pearls in the center of each square of watermelon. Place on serving dish.
  5. Using toothpicks, skewer two mozzarella pearls on top of each watermelon ball. Place on serving dish.
  6. Chiffonade* basil and garnish both the squares and skewers with the basil.
  7. Drizzle with balsamic glaze and serve.
  8. *Stack basil leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.