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!
Recipe - Welcome
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
- 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.
- 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.
- 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.
- 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
Pompeian Vinegar, Gourmet, Balsamic - 16 Fluid ounce
$3.98 was $4.98$0.25/fl oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
BelGioioso Cheese, Fresh Mozzarella - 8 Ounce
$4.99$0.62/oz
Brookshire's Red Candy Grape Tomatoes - 10.8 Each
$2.48$0.23 each
Not Available
Classico Sauce & Spread, Traditional Basil Pesto - 8.1 Ounce
$4.38 was $5.18$0.54/oz
Pompeian Olive Oil, Extra Virgin, Organic, Robust - 16 Fluid ounce
$8.98 was $13.98$0.56/fl oz
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
- 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.
- 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.
- 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.
- Note: This recipe can be made a day in advance. Add the pesto and garnish before serving.