Ingredients:

  • 16 oz Small Mozzarella Balls (Bocconcini or Ciliegine), drained well
  • 2 pints Cherry or Grape Tomatoes (mixed colours preferred)
  • 1 large bunch Fresh Basil Leaves
  • 3 tablespoons Extra Virgin Olive Oil
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 cup Balsamic Vinegar (for reduction)

Instructions:

  1. Prepare the Glaze: Pour balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium-low heat. Reduce heat and maintain a low simmer until the vinegar has reduced by half and coats the back of a spoon lightly (about 10-15 minutes). Set aside to cool and thicken.
  2. Prep Ingredients: Pat the mozzarella balls very dry with paper towels. Ensure tomatoes are washed and dried.
  3. Establish the Base: On your serving platter, use a small bowl or ramekin placed upside down in the centre to act as a temporary guide to form the circular wreath shape.
  4. Arrange the Tomatoes and Mozzarella: Start laying the tomatoes around the central guide, alternating colours if using multiple types. Tuck the dried mozzarella balls evenly between the tomatoes, maintaining the alternating pattern.
  5. Build the Garland Structure: Create small groupings by layering one basil leaf, one tomato, and one mozzarella ball, optionally securing them onto short toothpicks or layering them directly on the board to build the wreath shape.
  6. Final Assembly: Once the ring is complete (remove the central guide), arrange the remaining basil leaves artfully around the wreath, filling in any gaps.
  7. Season & Dress: Drizzle the entire wreath lightly but evenly with high-quality olive oil. Sprinkle sparingly with flaky sea salt and freshly ground black pepper.
  8. Serve: Drizzle the cooled balsamic reduction over the Caprese Christmas Wreath just before serving, or serve the reduction on the side.