Caprese Salad Wreath

caprese salad wreath
  • 2 cups shredded mozzarella cheese
  • 8 oz. cream cheese, softened (room temperature)
  • 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 pints cherry tomatoes
  • 20 fresh basil leaves
  1. Measure the mozzarella cheese, cream cheese, Pompeian Robust Extra Virgin Olive Oil, garlic powder, salt, and pepper and place into a food processor. Pulse to combine.
  2. Core the top out of the tomatoes. Squeeze each one gently to get out the liquid and seeds.
  3. Use a teaspoon to fill the tomatoes, pushing in with your fingers as needed. Wipe tomatoes clean with a wet paper towel.
  4. Arrange basil leaves in a ring on a dinner plate. Top with tomatoes also in a ring.
  5. Refrigerate for at least 1 hour to set the filling inside of the tomatoes.

Author: Cook The Story

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