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Caprese Antipasto It's an embellishment on the classic version of a caprese salad and we have to admit that we are smitten with this new rendering!

9 September 2021


  • 1½ cup sliced roasted red and yellow bell peppers from a jar
  • Salt and pepper
  • Extra-virgin olive oil
  • 1-1½ tablespoon BeeNZ Manuka Honey UMF5+
  • 1 lb fresh mozzarella
  • 2 lbs ripe tomatoes, assorted colors if possible
  • ½ lb cherry tomatoes, assorted colors if possible
  • 1 tablespoon large capers, rinsed
  • Handful of good-quality olives
  • 6 thin slices of prosciutto, more if desired
  • ¼ cup toasted pumpkin seeds
  • Handful of basil leaves
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1. Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.

2. Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, capers and olives. Drape prosciutto around the platter. Drizzle generously with olive oil, followed by a drizzle of BeeNZ Manuka Honey, top with roasted pumpkin seeds and garnish with basil leaves and serve.