This Holiday Caprese Wreath is festive and simple! Tomatoes, mozzarella and fresh basil are skewered and stacked and shaped into a wreath. Serve with balsamic glaze, salt and pepper and crostini (and wine!).
There’s something about an appetizer wreath that is irresistible.
You may remember, last year I made an antipasto wreath. It was a huge hit. So big that I decided to make a caprese version because who doesn’t love caprese? Especially shaped like a wreath. Two words: show stopper.
Serve it with crostini, homemade balsamic reductions (I.e glaze). Wine is optional yet highly recommended when entertaining.
To Make This Holiday Caprese Wreath You Will Need:
- small cherry or grape tomatoes
- fresh mozzarella ciliegine
- fresh basil leaves
- rosemary sprigs (fresh)
- balsamic glaze
- kosher salt
- black pepper
Prep the tomatoes by washing them and patient them dry. Drain and rinse the mozzarella, pat them dry before slicing each one in half. Lastly pick the fresh basil leaves and quickly rinse and pat dry as well.
How you skewer them is up to you. Thread a tomato, cheese and basil. You can even double up the tomatoes if you want. There really is no rules for these. However you need around 35 to 40 skewers total.
Arrange on a platter or large plate in the shape of a wreath. Then tuck in little rosemary sprigs to give it that wreath-like vibe.
A little crostini with caprese drizzled with balsamic glaze is the perfect bite.
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