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You’ll love this easy and festive Christmas appetizer!
We’re in the home stretch people. T minus 6 days until all trees are trimmed, presents wrapped and stockings stuffed. I’d love to tell you that I’m ready. That I planned sufficiently this year and the holidays didn’t sneak up on me. That all cookies are baked and packaged, menus set, and shopping complete.
Ah, but what fun would that be? After all, ’tis the season to be frazzled. Because in between all of the wrapping, baking and trimming is the good stuff. The parties, the school concerts, the meet-ups with friends. The holiday happy hours in the city with our old crew that we haven’t seen since last Christmas or listening to my son belt out the Avett Brothers in preparation for his winter performance.
I have yet to plan our Christmas Eve or Christmas menus, but maybe that’s a good thing. It will force me to keep it simple and streamlined. I’m thinking festive and colorful trays of food that can be whipped up quickly, like this Christmas wreath caprese salad. Simply place fresh basil leaves in a ring, decorate with cherry or grape tomatoes and bocconcini (a fancy way to say small mozzarella balls) and sprinkle with salt. Serve it with a good extra virgin olive oil and balsamic vinegar on the side or drizzle a little olive oil over the top.
Depending on the size of your crowd you can make one big wreath or a few smaller ones, or a combination of the two. Slice some fresh Italian bread and toast a few slices for crostini to serve alongside. It couldn’t be easier and you can add as much bocconcini bling as you like. Okay, I’m off to tackle my list, but I’ll see you back here on Friday for one more festive (and easy) last minute bite. Fingers crossed for an efficient and only mildly frazzled holiday week!
- 1 bunch fresh basil
- 1 pint grape or cherry tomatoes
- 8 oz bocconcini (small mozzarella balls)
- Finishing salt
- Good extra virgin olive oil
- Balsamic vinegar, if desired
Arrange basil leaves in a large, round wreath shape or several small ones.
Decorate with whole or sliced cherry or grape tomatoes and bocconcini and season with salt.
Drizzle with olive oil or serve with olive oil and vinegar on the side.