Ingredients
Scale
- 16 oz fresh mozzarella pearls (bocconcini)
- 1 pint cherry or grape tomatoes
- 1 large bunch fresh basil leaves
- 1 small can sliced black olives
- 1/4 cup balsamic glaze (crema di balsamic)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Drain the mozzarella pearls and pat them dry with a paper towel. Take the sliced black olives and select the roundest pieces. Gently press one olive slice into the center of each mozzarella pearl. If the olives do not stick easily, use a straw to poke a small hole in the cheese first, then tuck the olive slice inside. Set these “eyeballs” aside on a plate.
- Pick a large, flat circular serving platter. Start by laying down a thick ring of fresh basil leaves to act as the greenery of your wreath. Ensure the leaves point outward to create a full, lush appearance. Layer the cherry tomatoes and the mozzarella eyeballs on top of the basil, alternating them to distribute the colors evenly. Aim for a balanced, circular shape with a hollow center.
- Just before serving, drizzle the extra virgin olive oil evenly over the tomatoes and cheese. Sprinkle the flaky sea salt and black pepper across the entire wreath to enhance the flavors. Finally, take your balsamic glaze and drizzle it in a zig-zag pattern or a circular motion over the wreath. The dark glaze adds a “bloody” or gothic effect that completes the spooky look.
- Cook Time: 20 minutes