Candy Cane Caprese Salad
This candy cane caprese salad is so festive for the holidays! Serve with some balsamic glaze and toasted baguette slices for the perfect Christmas appetizer that will wow your guests!
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Servings: 12 servings
Calories: 177kcal
Ingredients
For the caprese candy cane:
- 3 beefsteak tomatoes
- 16 oz fresh mozzarella
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 8-10 fresh basil leaves
- 1/2 cup balsamic glaze
For the baguette slices (optional):
- 1 french baguette
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
For the Caprese Salad:
- Cut tomatoes into slices about 1/2-inch in thickness.
- Cut mozzarella ball into slices of the same thickness as your tomato slices.
- Assemble mozzarella and tomato slices on a large platter in the shape of a candy cane, alternating between the mozzarella and tomato slices.
- Drizzle the candy cane with olive oil and sprinkle with salt.
- Place basil leaves around the caprese candy cane on the platter.
- Pour 1/2 cup of balsamic glaze into a small bowl with a spoon and place on the platter next to the caprese candy cane.
- Serve with toasted bread (see instructions below) if you desire.
For the Baguette Slices (optional):
- Preheat oven to 350F.
- Slice the baguette on the bias into slices about 3/4-inch thick.
- Place the slices on a baking sheet in a single layer.
- In a small bowl, mix the olive oil, garlic powder, and dried oregano.
- Using a basting brush, coat each slice with the oil mixture.
- Bake at 350F for 8-10 minutes, until lightly browned and slightly crispy. Set aside to cool.
Nutrition
Calories: 177kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 299mg | Potassium: 242mg | Fiber: 2g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 1mg