Caprese Two Ways | Left Over Success

I’m sure you have also had a time when you purchase ingredients to make a particular dish for a recipe but find yourself with much more of each ingredient than you need because you are stuck buying a pre-established amount of it from the grocery store. I’m on a mission to make sure I do not waste the ingredients or the money but finding and, if possible, even planning out in advance how I can reuse them before they go bad. For instance, I love making caprese skewers for get togethers with friends. These are so easy to make and always a hit.

For New Year’s Eve, I put together caprese and prosciutto skewers for everyone to munch on. To Make: you will need cherry tomatoes, basil leaves, prosciutto, mozzarella cheese, and balsamic vinaigrette. Put them all onto a skewer, which I usually do by first placing the tomato on a toothpick then prosciutto and basil and finish with a cube of mozzarella at the bottom. Having the mozzarella at the bottom allows the skewers to stand up for easy grabbing. I then pour the balsamic vinaigrette around the edges and in between the lines of skewers so that they are sitting in a layer of the vinaigrette.


After New Year’s Eve, I was left with extra basil leaves, mozzarella, and prosciutto so for our lunch today, I grabbed ciabatta bread at the grocery store; a take and bake one from the bakery. To Make: I followed the instructions for baking the bread and pulled it out a couple minutes short of the time suggested. I then spread one side of the warm ciabatta with pre-made pesto, then added two slices of mozzarella, two slices of tomatoes, a slice of prosciutto, and a few basil leaves. Then, put the sandwich back into the oven for 2-3 minutes to warm up all the ingredients and melt the cheese some.   Caprese Ciabatta Ingredients Caprese Ciabatta