Forget the Boring Cheese Platter: This "Caprese Wreath" with Fried Mozzarella Is a Total Showstopper
The easiest snack that will become the most impressive dish at your party.
When it comes to throwing parties, everyone wants to turn their feast into something unforgettable. However, there’s also lack of desire to spend hours preparing all kinds of food right before the party begins.
Well, this recipe for effective Caprese wreath will definitely save the day — the snack looks just like it’s been brought from the best Italian restaurant in town, but actually takes less than half an hour to be made.
Ingredients: 200 g of baby spinach, 1 large bunch of basil, 200 g of cherry tomatoes, 3–4 tomatoes, 4 tbsp of olive oil, 3 tbsp of balsamic cream, 500 g of mini mozzarella balls, 2 eggs, flour for breading, breadcrumbs, salt, freshly ground black pepper, vegetable oil for frying.
Wash the greens thoroughly and pat them dry to keep the leaves fresh and crisp. Cut the cherry tomatoes in half, and slice the larger tomatoes into neat, medium-thick slices. Remove the basil leaves from the stems and mix them with the spinach.
To bread the mini mozzarella balls, prepare three bowls: lightly beat the eggs in the first, mix flour with a small amount of salt and spices in the second, and place breadcrumbs in the third.
Pat the mini mozzarella balls dry thoroughly with paper towels, then coat each ball in flour, dip in the egg, and coat thoroughly with breadcrumbs.
For the dressing, combine the olive oil with the balsamic cream and whisk until a light emulsion forms. Mix part of the sauce with the cherry tomatoes, and the other part with the herbs.
Arrange the spinach and basil on a large platter in the shape of a festive wreath. Distribute the tomato and cherry slices among the leaves, and lightly season with salt and pepper.
Heat the vegetable oil and fry the breaded mozzarella until golden brown. Place the cheese on paper towels to remove excess oil, then carefully arrange it over the salad.
Before serving, drizzle the remaining dressing over the salad. Serve immediately, while the fried mozzarella is still warm and the crust is crispy.
