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, from-scratch balsamic reductions (I.e glaze). Wine is optional yet highly recommended when entertaining.

To cook this Holiday Caprese Wreath Gather:

skewers
small cherry or grape tomatoes
fresh mozzarella ciliegine
fresh basil leaves
rosemary sprigs (fresh)
balsamic glaze
crostini
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 truly 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.

So. Cute.

Right?

A little crostini with caprese drizzled with balsamic glaze is the reliable bite.