Caprese Bento Lunchbox

Let me show you how to turn mozzarella cheese, grape tomatoes, and basil pesto into a Caprese Bento Box for a fun school lunch idea.



Caprese Bento Box:

  • 2 ounces mozzarella cheese cubes
  • 1/2 cup cherry tomatoes
  • 3 bento or appetizer picks
  • 1/4 cup pitted olives
  • 1 tablespoon basil pesto
  • 23 Cheese Crostinis, recipe below, or 1 serving of pita chips

Cheese Crostini (if using): 

  • 1 French baguette, sliced diagonally into 1/3-inch rounds
  • 1 cup grated Parmesan cheese


For the Bento Box:

  1. Alternate threading the cheese cubes and tomato onto the bento or appetizer picks. About 2 cubes of cheese and 1 tomato per skewer. 
  2. Pack the skewers, olives, and remaining tomatoes in a lunch container. Store the basil pesto in a mini sauce container.
  3. Place the crostini or pita chips in their own compartment to keep the bread (or chips) fresh and crisp. Close the lunch container and place it in a lunch bag with an ice pack.

For the Cheese Crostini: 

  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. Place the bread slices onto the baking sheet and top each with cheese. Bake for 15 to 20 minutes, until the bread, is crispy and the cheese is golden brown.
  3. Remove from heat and let cool for 5 minutes. Store extras in an airtight container at room temperature for up to 3 days.



Nutritional information is calculated with Cheese Crostini.