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Caprese Wreath Recipe

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This recipe for Caprese Wreath is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Baguette, cut into 1/2-inch thick slices
1/4 Cup plus 2 Tablespoons Olive Oil
Kosher Salt and Freshly Ground Black Pepper
1 Pint Sweet 100 or Grape Tomatoes
2 Teaspoon Honey
1 Cup Pesto
1/2 Cup Pearl-Size Mozzarella Balls
Pesto Sauce (Costco has the best!)
2 Bunches Fresh Basil or Rosemary for garnish
Directions:
Directions:
1. Preheat the oven to 400 degrees F. Line baking sheet with a rack.
2. Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes.
3. Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper.
4. In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes.
5. Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls.
6. Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs.
Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
I like to add an antipasto in the middle. I marinate raw broccoli and cauliflower florets and a red pepper (cut in bite size pieces) in Wishbone Robusto Italian Dressing. You can adjust the amount of dressing to the amount of broccoli and cauliflower. It is best to marinate at least 4 hours or overnight. I would suggest to place the broccoli and cauliflower on a plate in the center so that the crostini does not get soggy from the dressing. You can also add a ring of salami between the wreath and the antipasto.

 

 

 

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