Caprese Salad Wreath Caprese Salad Wreath
Caprese Salad Wreath
Caprese Salad Wreath
Discover culinary perfection with our Caprese Salad Wreath—a vibrant, mouthwatering masterpiece bursting with fresh flavors and artful presentation. Featuring plump tomatoes, creamy mozzarella, and a drizzle of basil-infused pesto and balsamic glaze, this stunning dish is a feast for the senses. Perfect for entertaining or indulging in a culinary adventure, our Caprese Salad Wreath is sure to elevate any occasion with its exquisite taste and visual appeal. Try it now and experience the epitome of culinary delight!
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Caprese Salad Wreath
0
Servings25
Cook Time50 Minutes
Calories114
Ingredients
1 (16 oz) bottle Pompeian® Balsamic Vinegar
1/4 cup sugar
1 lb fresh mozzarella (small balls or whole)
2 (10 oz) pkgs grape tomatoes
50 appetizer skewers
1/3 cup basil pesto, prepared
2 Tbs Pompeian® Extra Virgin Olive Oil
fresh basil leaves, for garnish
Directions
  1. To make the glaze, add vinegar and sugar to a saucepan over high heat. Stir until the sugar dissolves. Bring to a boil, and then stop stirring. Reduce heat to a low boil for 10 to 15 minutes until mixture reduces by more than 1/2 and thickens to a syrupy consistency. Remove from heat. Pour into a squeeze bottle or jar. The glaze can be stored at room temperature for up to one year.
  2. To make the wreath, cut the mozzarella into 1/2-inch cubes (if it's whole). You will need about 84 pieces. Skewer the tomatoes and mozzarella onto the toothpicks. Do half of the skewers as tomato, cheese, tomato. Do the other half as cheese, tomato, cheese. Line the skewers vertically around a 12-inch plate, leaving a 1-inch edge. Alternate one type of skewer and then the other. Add a second layer of skewers on top of the first layer.
  3. Add the pesto to a bowl. Stir in the olive oil. Drizzle the pesto over the skewers. Then, drizzle the balsamic glaze. Drizzle with additional olive oil. Garnish the plate and the wreath with basil leaves.
  4. Note: This recipe can be made a day in advance. Add the pesto and garnish before serving. 
Nutritional Information

Calories: 114, Fat: 7 g (3 g Saturated Fat), Cholesterol: 21 mg, Sodium: 97 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 5 g.

0 minutes
Prep Time
50 minutes
Cook Time
25
Servings
114
Calories

Shop Ingredients

Makes 25 servings
1 (16 oz) bottle Pompeian® Balsamic Vinegar
Pompeian Vinegar, Gourmet, Balsamic
Pompeian Vinegar, Gourmet, Balsamic - 16 Fluid ounce
$4.18 was $4.98$0.26/fl oz
1/4 cup sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
1 lb fresh mozzarella (small balls or whole)
BelGioioso Cheese, Fresh Mozzarella
BelGioioso Cheese, Fresh Mozzarella - 8 Ounce
$4.99$0.62/oz
2 (10 oz) pkgs grape tomatoes
Brookshire's Red Candy Grape Tomatoes
Brookshire's Red Candy Grape Tomatoes - 10.8 Each
$2.48$0.23 each
50 appetizer skewers
Not Available
1/3 cup basil pesto, prepared
Classico Sauce & Spread, Traditional Basil Pesto
Classico Sauce & Spread, Traditional Basil Pesto - 8.1 Ounce
$4.38 was $5.18$0.54/oz
2 Tbs Pompeian® Extra Virgin Olive Oil
Pompeian Olive Oil, Extra Virgin, Organic, Robust
Pompeian Olive Oil, Extra Virgin, Organic, Robust - 16 Fluid ounce
$8.98 was $14.98$0.56/fl oz
fresh basil leaves, for garnish
That's Tasty Basil
That's Tasty Basil - 0.5 Ounce
$2.28$4.56/oz

Nutritional Information

Calories: 114, Fat: 7 g (3 g Saturated Fat), Cholesterol: 21 mg, Sodium: 97 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 5 g.

Directions

  1. To make the glaze, add vinegar and sugar to a saucepan over high heat. Stir until the sugar dissolves. Bring to a boil, and then stop stirring. Reduce heat to a low boil for 10 to 15 minutes until mixture reduces by more than 1/2 and thickens to a syrupy consistency. Remove from heat. Pour into a squeeze bottle or jar. The glaze can be stored at room temperature for up to one year.
  2. To make the wreath, cut the mozzarella into 1/2-inch cubes (if it's whole). You will need about 84 pieces. Skewer the tomatoes and mozzarella onto the toothpicks. Do half of the skewers as tomato, cheese, tomato. Do the other half as cheese, tomato, cheese. Line the skewers vertically around a 12-inch plate, leaving a 1-inch edge. Alternate one type of skewer and then the other. Add a second layer of skewers on top of the first layer.
  3. Add the pesto to a bowl. Stir in the olive oil. Drizzle the pesto over the skewers. Then, drizzle the balsamic glaze. Drizzle with additional olive oil. Garnish the plate and the wreath with basil leaves.
  4. Note: This recipe can be made a day in advance. Add the pesto and garnish before serving.