Last fall I shared my Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing, the ones I made for my son’s wedding. They were incredible. Who would have thought pumpkin cupcakes would lead to Caprese salad appetizers? I didn’t either, but food blogs have their own kind of magic. A year later, we’re planning a fall baby shower and I’m excited to share the recipes I’ll be serving.
In upcoming posts I’ll be posting the rest of the baby shower menu so you can celebrate along with us. If you’ve spent any time here, you know I love a party — especially one with delicious food. This shower won’t be the usual cold cuts, fruit and veggie trays with cake. We’re doing something fresher and more fun to welcome our new grandbaby.
Recipe Inspiration for Caprese Salad Appetizers
I’ve been seeing these cute little Caprese salad appetizers on Pinterest and couldn’t resist making my own version. They’re surprisingly simple to assemble, and below I include tips to help them stand upright — which can be a bit tricky.
These Caprese salad appetizers are cool, light and flavorful — perfect for an afternoon, end-of-summer baby shower. They’re easy to prepare ahead and refrigerate until serving.
I’m enjoying the taste-testing as I write this — forgive the TMI, but sampling is part of the job!
But those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint. ~ Isaiah 40:31
Caprese Salad Appetizers
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Ingredients
- Grape tomatoes
- Fresh mozzarella balls
- Fresh basil leaves
- Salt and pepper to taste
- Balsamic vinegar
Instructions
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Cut the tomatoes in half straight across the diameter so each half sits flat. Place the tomato halves cut side down on the cutting board. Insert a toothpick through one tomato half and slide it up the toothpick. Skewer a mozzarella ball and slide it to touch the tomato, then add one small basil leaf (or half of a larger leaf).
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With the tomato half resting cut side down, push the toothpick straight into the tomato so it forms a stable base and the appetizer stands upright. Season generously with salt and pepper — don’t be shy with the salt — and drizzle lightly with balsamic vinegar. Serve chilled.
Notes
- Use decorative toothpicks for a more festive presentation.
- Cut the tomato half and place it cut side down on the plate to create a steady “foot” so each appetizer will stand upright.