You want to tomatoes that are roughly the same width as the mozzarella you buy. That’s the key to a really cute candy cane. If you can find fresh mozzarella that’s already sliced, buy it because mozzarella is a little tricky to slice nicely and the traditional ball is larger than you really want for a cute candy cane.
Arrange slices on a board starting with the hook of the cane and working your way down. Season with sea salt and pepper and serve with balsamic vinegar and extra virgin olive oil. Normally, I dress the caprese but we don’t want to mess up the candy cane look, so have your guests self-dress their caprese salad.
Side bar: I still have an insane amount of basil in my garden. In December! I’ve really got to write an article about growing basil for you. I’ll work on that next month!
I hope you think this is as cute as I do! I could eat this every day for lunch during the holidays.
Candy Cane Caprese
Medium tomatoes, sliced
Mozzarella ball, sliced
Sea salt, black pepper
Extra virgin olive oil
- Layer tomato and mozzarella slices on a board in the shape of a candy cane, beginning with the hook of the cane.
- Grind sea salt and black pepper over slices. Garnish platter with fresh basil.
- Serve with extra virgin olive oil and balsamic vinegar and freshly torn basil leaves.
Watch me make it:
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