Baked Walnut Caprese Cups

Baked Walnut Caprese Cups
  • Yield: 6 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Put a tasty spin on the classic Caprese appetizer by cooking with walnuts!


  • 1 1/2 cup Fisher® Chef’s Naturals Walnuts , divided
  • 1 tablespoon butter, melted
  • 1 medium clove garlic
  • 2 plum tomatoes, cut into 12 slices
  • 4 ounces fresh mozzarella cheese, cut into 6 slices
  • 10 fresh basil leaves, divided
  • 3/4 cup balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt


  1. Preheat oven to 350°F. Spread walnuts in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
  2. In food processor bowl place 1 cup walnuts; pulse until chopped. Add butter and garlic to walnuts; process until finely chopped.
  3. Evenly divide walnut mixture and firmly press into bottoms of 6-cup muffin pan (approximately 2 tablespoons per cup).
  4. Bake 5 to 6 minutes, or until lightly browned.
  5. Layer one tomato slice over baked crust, add mozzarella slice, basil leaf and top with tomato slice. Repeat until all 6 cups are filled.
  6. Bake 8 to 10 minutes or until cheese has melted. Remove from oven; allow to rest 5 minutes before removing from pan.
  7. Meanwhile, in a saucepan over medium heat, combine balsamic vinegar, sugar, red pepper flakes and salt; cook while stirring occasionally until reduced by half.
  8. Coarsely chop remaining ½ cup walnuts.
  9. To serve caprese cups, drizzle small amount of balsamic reduction sauce on appetizer plate. Place caprese cup over sauce; top with remaining basil that has been finely chopped and the toasted walnuts. Serve immediately.

Similar Recipes