It’s been a busy holiday season here in Washington, D.C., and I’ve been a little out of the cooking and crafting loop. I did have the chance a couple weeks back, though, to make one of my favorite appetizers–miniature caprese salad! It’s a clever idea I cannot take any credit for; years ago my good friend and former co-blogger Mal introduced me to the recipe, which was also one of her dad’s favorites, if I remember correctly.

This is so simple and irresistible, I know you’ll love it. You’ll need toothpicks, cherry or grape tomatoes, fresh basil and fresh mozzarella.

Slice your cherry tomatoes in half and keep the halves together. Cut the mozzarella into small slices, about the size of the tomato halves. If the basil leaves are very large, slice them in half as well.

Place a slice of mozzarella and a basil leaf between the two halves of a cherry tomato. Skewer the tomato with a toothpick. Repeat for each of the tomatoes, and arrange the toothpicks on a platter.

Just before serving, season with sea salt and fresh ground pepper, and sprinkle with olive oil and balsamic vinegar.

It’s that easy, and super fresh and delicious. I’ve always thought of it as a very summery appetizer, but this year it was pointed out to me that the colors make it just about perfect for Christmas–and it’s nice to have something light and fresh on the table in the winter, too. (Provided you can find good tomatoes!)

My only problem is with naming–anyone have suggestions for what to call this? Seen it somewhere else with a catchy name? Let me know!