Christmas caprese wreath recipe
Ingredients
3 teaspoons lemon juice
1 garlic clove, crushed
1 1/2 x 180g tubs cherry bocconcini
750g cherry tomatoes
2 bunches fresh basil
1/3 cup macadamias, toasted
1/3 cup grated parmesan
1/4 cup extra virgin olive oil
Christmas caprese wreath recipe
Method
Step 1
Using a small serrated knife, trim 5mm from the top of each tomato. Using a teaspoon, carefully scoop out seeds and membrane from each tomato and discard. Place tomatoes, cut-side down, on paper towel to drain.
Step 2
Remove basil leaves from stems. Reserve large basil leaves to make wreath (about 1 cup).
Step 3
Place macadamias in a small food processor. Process until finely chopped. Add 3/4 cup firmly packed basil leaves, parmesan, oil, lemon juice and garlic. Process until a paste forms. Season with salt and pepper (see note). Spoon mixture into a large snap-lock bag. Snip 1cm from one corner of the bag. Pipe mixture into tomatoes until almost full. Trim bocconcini slightly, if needed, to fit snugly into tomatoes. Place 1 bocconcini in each tomato, pressing gently to secure.
Step 4
Arrange reserved large basil leaves in a 25cm wreath shape on the serving platter. Arrange tomatoes on basil leaves. Serve.
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