Remember last fall when I shared my Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing with you, the ones I made for my son’s wedding? Yeah they were SO good. Well, who knew that pumpkin cupcakes lead to caprese salad appetizers? I didn’t know it either! But through the magic of food blogs, here it is, a year later and this fall, we are planning for a baby shower!
Coming up in future posts, I’ll be sharing my baby shower recipes with you so you can enjoy the shower right along with us! If you have hung around this page for any time at all, you know I love a party. I especially love a party with good food! So – we aren’t going the usual route of cold cuts, fruit, veggie and cheese tray with cake. Nope. We are going to have some fun celebrating my new grandbaby!
Recipe Inspiration for Caprese Salad Appetizers
In this case, I’ve been seeing these cute little caprese salad appetizers on Pintrest and just had to try my own version! You won’t believe how easy these are to put together – and the recipe has my tips for making them stand up straight (not the easiest thing to do).
These caprese salad appetizers are cool, light and tasty – the perfect snack for a mid-afternoon, end of summer baby shower.
I hope you enjoy these as much as I am enjoying them right now as I munch on the food models while writing this post. <Laughing> I know. I know. TOO MUCH INFORMATION again.
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
- Grape tomatoes
- Fresh mozzarella balls
- Fresh basil leaves
- Salt and pepper to taste
- Balsamic vinegar
- Cut the tomatoes in half as straight across the diameter as you can. Place all of the tomatoes, cut side down on the cutting board. Insert the toothpick through one half of a tomato and slide it up the toothpick. Skewer a mozzarella ball and slide it up the toothpick until it is touching the tomato. Place one small basil leaf (or half of a large leaf onto the skewer). Then with the tomato resting on the cutting board, cut side down, insert the toothpick as straight as possible into the tomato so that the tomato makes a base for the remainder of the toothpick.
- Sprinkle with salt and pepper. (Don’t be shy with the salt – these appetizers need it) Drizzle with balsamic vinegar. Serve cold.