The Caprese salad hails from the Italian island of Capri. This appetizer is known for its combination of colors referring to the Italian flag, making it a symbolic dish of Italian cuisine.
Basil is the green, the mozzarella the white, and the tomato the red.
Our spin, which we like to call a Caprese appetizer, incorporates el Rey del Pulpo precooked octopus, adding flavor and originality.
1 package precooked el Rey del Pulpo octopus
Bocconcini (mini mozzarella balls)
Balsamic cream or balsamic vinaigrette
The first step to prepare our octopus caprese appetizer is quite simple: take the el Rey del Pulpo precooked octopus out of the fridge so it can warm up a bit. Remove any gelatin.
Wash the cherry tomatoes, chop the basil, and drain the mozzarella.
Slice the octopus into 3/4 in pieces.
Assemble the skewers by sliding on one piece of octopus, one cherry tomato, one mozzarella ball, and one basil leaf. Repeat this pattern until all skewers have been assembled. Make 2 or 3 per person.
Set the Caprese appetizer skewers on a serving dish and add a dash of salt and a splash of olive oil. Round everything out with a swirl of balsamic cream or vinaigrette. Serve.
Looking for another refreshing and easy recipe with octopus? We recommend octopus and mango salad. It’s easy to prepare, colorful, and incredibly tasty.
Did you like our octopus caprese appetizer with octopus recipe? Rate it!