20 ounces cherry tomatoes, preferably a mix of red and orange
16 ounces fresh bocconcini or mini mozzarella pearls
2 cups fresh basil leaves, large and vibrant
1/4 cup extra virgin olive oil
2 tablespoons balsamic glaze, alcohol-free
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried oregano, optional
Wooden skewers or toothpicks
Instructions
Begin by washing the cherry tomatoes and the fresh basil leaves under cool water. Pat them completely dry with a paper towel, as any excess moisture will prevent the olive oil and glaze from sticking. Drain the mozzarella balls from their liquid and pat them dry as well.
Take a small wooden skewer or toothpick and thread one cherry tomato, followed by a folded basil leaf, and then a mozzarella ball. If your skewers are longer, you can repeat the pattern. Continue this process until all your ingredients are used up, ensuring the colors are balanced on each pick.
Find a large round serving platter or a wooden board. Place a small bowl in the center of the platter to act as a guide. Arrange the skewers in a circle around the bowl, layering them slightly to create volume and a full, lush wreath appearance. Once the circle is complete, you can remove the center bowl or fill it with extra dipping sauce.
Drizzle the extra virgin olive oil evenly over the arranged skewers. Sprinkle the sea salt, cracked black pepper, and dried oregano over the top to enhance the natural flavors of the fresh ingredients. Tuck a few extra loose basil leaves into any gaps to make the wreath look even more realistic.
Just before serving, drizzle the balsamic glaze in a decorative zig-zag pattern over the entire wreath. This adds a beautiful dark contrast and a sweet, tangy finish that ties all the flavors together. Serve immediately while the cheese is fresh and the basil is perky.
