Caprese Bento Lunchbox
Learn how to turn mozzarella cheese, grape tomatoes, and basil pesto into a Caprese Bento Box for a fun school lunch idea!
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Ingredients
Caprese Bento Box:
- 2 ounces mozzarella cheese cubes
- ½ cup cherry tomatoes
- 3 bento or appetizer picks
- ¼ cup pitted olives
- 1 tablespoon basil pesto
- Cheese Crostinis, recipe below, or 1 serving of pita chips
Cheese Crostini (if using):
- 3 slices French baguette, thin diagonal slices
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon garlic powder
Instructions
For the Bento Box:
- Alternate threading the cheese cubes and tomato onto the bento or appetizer picks. About 2 cubes of cheese and 1 tomato per skewer.
- Pack the skewers, olives, and remaining tomatoes in a lunch container. Store the basil pesto in a mini sauce container.
- 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:
- Oven: preheat the oven to 350F. Line a large baking sheet with parchment paper.Toaster oven: line the toaster oven's baking sheet with parchment paper.
- Place the bread slices onto the baking sheet and top each with cheese and sprinkle garlic powd on top. Oven: bake for 15 to 20 minutes, until the bread, is crispy and the cheese is golden brown. Toaster oven: toast for 1-2 cycles, depending on the length of your toaster oven cycles, until the cheese has melted and is golden brown.
- Remove from heat and let cool for 5 minutes. Store extras in an airtight container at room temperature for up to 3 days.
Notes
Nutritional information is calculated with Cheese Crostini.
Nutrition
Serving: 1 serving | Calories: 368kcal | Carbohydrates: 25g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 882mg | Potassium: 303mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 17mg | Calcium: 567mg | Iron: 2mg
