Caprese Toothpicks


This weekend, 4 of my close friends and I packed ourselves into the car with lots of wine, bags filled with sweatpants, an assortment of groceries and enjoyed our 7th annual winter getaway!  Our main goals for this weekend are to ‘disconnect’ from the world, reconnect with one another, and just do whatever we feel like for a few days.  This weekend, as it has been for many years when winter is whirling around outside, we blissfully barely left the house.  

As the years have progressed, food has become an exciting addition to the trip, though this is never an intentional focus.  Last year we made two different types of risotto – a seafood risotto with tomatoes as well as a mushroom and parmesan risotto which were both delicious.  We also attempted (and failed) to make a yam chocolate cake.  This year, each of us came with some snacks to share, some ingredients for dinners, and boy did we eat well.  Chana masala, homemade pizza, spicy breakfast potatoes covered with runny eggs, homemade guacamole, nachos, apples and cheese and olives, chicken thighs marinated in a lemony yogurt cumin sauce slow-cooked on the stove all afternoon, and off course – caprese toothpicks.

These yummy bites were easy and quick to prepare and a perfect snack as we settled into the weekend with a glass of wine in front of the fire.


Steps and Notes:

  1. Cut cherry tomatoes in half
  2. Layer each toothpick with the following –
    • Cherry tomato – facing inward
    • Basil
    • Tiny mozzarella ball
    • Basil
    • Cherry tomato – facing inward
  3. Make a dipping sauce with:
    • Balsamic vinegar
    • Olive Oil
    • Salt
    • Pepper


Thoughts for next time:

  • Regular length toothpicks were actually a bit small, next time I’ll spring for the medium sized skewers
  • Add minced garlic to the dipping sauce
  • Cook a thick balsamic reduction and drizzle it directly onto each bite

caprese toothpick.PNG




  1. This looks absolutely delicious!


  2. Sounds like the perfect bite! 🙂

    Liked by 1 person

    1. I agree! You really can’t go wrong with this combination. 🙂

      Liked by 1 person

  3. What lovely little appetizers!

    Liked by 1 person

  4. Oh, these look so inviting and so pretty 🙂 Sounds like you had a great weekend away 🙂

    Liked by 1 person

    1. We did have a lovely time. And I plan to make these again as they were well loved and so colorful! Thank you for the kind note.

      Liked by 1 person

  5. Caprese is a favorite in our house. We make our own mozzerella cheese and the rest comes from our garden. I am looking forward to more of your delicious recipes.

    Liked by 1 person

    1. Yum! I love that you make your own cheese. I’d like to try that someday.

      Liked by 1 person

  6. I make mozzarella from goats milk. But there is a way to make mozzarella from pasteurized milk from the store. I have done it when my goat was dried up during pregnancy. This is where I got the recipe


  7. […] that more and more each year.   In the past we’ve made seafood risotto, Garlic Knots, Caprese Toothpicks, Shakshuka and this year we made this beautiful baked brie! (Ok, I know I am going to get some […]


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