I arranged Heart Shaped Caprese Skewers into a wreath that had guests asking how I made it.

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I love turning simple ingredients into something a little bit showy. The Heart Caprese Wreath ❤️ began as a quick late night experiment and somehow it became the thing people photograph first.

It’s where cherry tomatoes meet fresh mozzarella bocconcini to make a heart that looks like tiny Valentines Caprese Skewers joined into one big statement. It’s playful, a tiny bit dramatic, and it still sneaks onto more grown up spreads beside other Charcuterie Appetizers.

I’ll admit the first version was crooked and messy but that’s part of the charm, don’t you think?

Ingredients

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Cherry tomatoes: juicy, vitamin C and fibre, give bright sweetness and pop in every bite.
Fresh mozzarella: creamy, small bocconcini add protein and milky richness, not too salty.
Basil leaves: aromatic, vitamin K and antioxidants, they lifts flavor and smell heavenly.
Extra virgin olive oil: healthy fats, heart friendly, adds silkiness and depth to dish.
Balsamic glaze: sweet and tangy, concentrated flavour that gives a glossy, rich finish.
Flaky sea salt: small crunch, enhances sweetness and balances all the flavors.
Freshly ground black pepper: mild heat, brightens tomatoes and cuts through creaminess.
Baguette or crostini: optional crunchy carb, great for scooping, can be drizzled with honey.

Ingredient Quantities

1 pint cherry or grape tomatoes (about 12 oz)

8 oz fresh mozzarella bocconcini or small mozzarella balls

1 large bunch fresh basil about 20 to 30 leaves

3 tbsp extra virgin olive oil

2 tbsp balsamic glaze or balsamic reduction

1 tsp flaky sea salt like Maldon

1/2 tsp freshly ground black pepper

1 small baguette or about 12 crostini optional

1 tbsp honey or maple syrup optional

How to Make this

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1. Bring the bocconcini and tomatoes to room temp for about 20 minutes, and rinse the basil leaves; this makes the flavors pop more, trust me.

2. Halve the cherry or grape tomatoes if they’re on the larger side, and halve or leave the 8 oz bocconcini whole depending on size so pieces are roughly the same size.

3. If using the baguette, preheat the oven to 400 F, slice it into about 12 crostini, brush with 1 tbsp of the extra virgin olive oil, and toast until golden, about 6 to 10 minutes.

4. Reserve about 2 tbsp olive oil for the salad; whisk those 2 tbsp with the 2 tbsp balsamic glaze and the optional 1 tbsp honey or maple syrup if you want a sweeter finish. If you only have plain balsamic you can simmer it briefly to reduce, but be careful not to burn it.

5. On a large platter, sketch a heart shape with your finger so you have a guide, then arrange tomatoes and mozzarella alternately around that outline to form a wreath; try to keep sizes consistent so the heart looks neat.

6. Tuck about 20 to 30 basil leaves between the tomatoes and mozzarella, using whole leaves for big ones and torn smaller leaves to fill gaps, it looks more rustic and pretty that way.

7. Drizzle the olive oil and balsamic mixture evenly over the whole wreath, then finish with the 1 tsp flaky sea salt and 1/2 tsp freshly ground black pepper sprinkled on top.

8. Let the wreath sit for 5 to 10 minutes so the flavors mingle before serving, it makes a big difference.

9. Serve with the toasted crostini on the side; if you like, brush a little extra honey on a few to make sweet-savory bites.

Equipment Needed

1. Baking sheet or rimmed sheet tray (for toasting crostini in a 400 F oven)
2. Pastry brush or small silicone brush (to oil the bread and brush honey if you want)
3. Sharp chef knife (to halve tomatoes and bocconcini, be careful)
4. Cutting board (one clean surface for produce and cheese)
5. Large serving platter or shallow tray (to arrange the heart wreath)
6. Small bowl plus whisk or fork (to mix the olive oil, balsamic glaze and honey)
7. Measuring spoons (tablespoon and teaspoon)
8. Kitchen tongs or a small spoon (to move pieces and tuck basil between them)
9. Colander or small strainer (to rinse basil leaves and drain mozzarella)

FAQ

Q: How far ahead can I make the Heart Caprese Wreath ❤️? A: You can prep parts up to 24 hours ahead. Drain and dry the mozzarella, halve the tomatoes and keep them chilled, toast crostini and store airtight. Assemble 30 to 60 minutes before serving so the basil stays bright and the tomatoes dont make everything soggy.

Q: What's the best way to keep the wreath from falling apart? A: Start with a ring of greens or a shallow bowl as a guide, then tuck basil leaves between tomato and mozzarella. Use small toothpicks or short skewers through each tomato and bocconcini to anchor pieces if you need extra hold, and build in layers so the outside supports the inside.

Q: Can I substitute ingredients if I dont have something on the list? A: Sure. Use burrata for a creamier center but serve immediately, or vegan mozzarella / marinated tofu for a dairy free option. If you dont have balsamic glaze, simmer balsamic with a little sugar until syrupy, or just drizzle aged balsamic vinegar sparingly.

Q: How do I avoid soggy crostini? A: Toast them till golden and let cool, brush with olive oil, and only dress the wreath, not the bread. Serve crostini on the side so guests can spoon the salad onto warm crisp bread, that way it stays crunchy.

Q: Should I salt the tomatoes and mozzarella before serving? A: Lightly salt just before serving. Salt draws out juices so if you salt too early the wreath can get watery. Sprinkle flaky sea salt right before you drizzle the oil and glaze.

Q: Any tips for making it look fancy but quick? A: Alternate color and size while arranging, fold basil leaves instead of laying flat for height, and finish with a slow drizzle of olive oil then balsamic glaze. A small squeeze of honey or maple over the crostini adds a nice sweet note if you want contrast.

Heart Caprese Wreath ❤️ Recipe Substitutions and Variations

Cherry tomatoes
- Halved grape tomatoes, same bite size and easy to skewer
- Diced plum or Roma tomatoes, firmer and less juicy so things dont get soggy
- Thinly sliced heirloom tomatoes, prettier and sweeter if you want a fancier look
- Oil packed sun dried tomatoes, chopped small for intense tomato flavor
Mozzarella
- Burrata, for a creamy center that oozes when you tear it open
- Fresh goat cheese or chevre, tangy and crumbly for contrast
- Feta or ricotta salata, saltier and crumbly, good if you want more bite
- Thinly sliced provolone or sliced bocconcini if small balls arent available
Basil
- Baby arugula, peppery leaf that adds nice texture
- Fresh mint, bright and unexpected but works with tomatoes
- Flat leaf parsley, clean mild herb note if basil is out
- Fresh oregano used sparingly, stronger herb so a little goes a long way
Balsamic glaze
- Aged balsamic vinegar, drizzle straight over for rich sweetness
- Regular balsamic simmered with honey until syrupy as a quick glaze
- Pomegranate molasses for a fruity tart glaze with depth
- Mix of balsamic and olive oil with a squeeze of lemon for a lighter finish

Pro Tips

1. Let the tomatoes and bocconcini warm up to room temp for about 15–20 minutes before you start. Cold cheese mutes the flavor and the tomatoes taste flat when they’re straight from the fridge, so trust me this matters.

2. Dry the bocconcini well on paper towels and drain any tomato juice. Too much moisture makes the salad soggy and dilutes the dressing, also pressing the cheese lightly makes it hold shape better when you arrange it.

3. Toast the crostini until golden, then while they’re still warm rub them with a cut garlic clove and brush with a tiny bit of olive oil or a quick swipe of honey for sweet-salty bites. Warm bread absorbs flavor way better than cold.

4. Dress carefully and finish last: drizzle the balsamic reduction sparingly and sprinkle flaky salt right before serving, add torn basil leaves at the end so they stay bright. Let the whole thing sit 5–10 minutes after dressing so the flavors marry, but don’t wait too long or the basil will wilt.

Heart Caprese Wreath ❤️ Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I arranged Heart Shaped Caprese Skewers into a wreath that had guests asking how I made it.

Servings

servings

Calories

278

kcal

Equipment: 1. Baking sheet or rimmed sheet tray (for toasting crostini in a 400 F oven)
2. Pastry brush or small silicone brush (to oil the bread and brush honey if you want)
3. Sharp chef knife (to halve tomatoes and bocconcini, be careful)
4. Cutting board (one clean surface for produce and cheese)
5. Large serving platter or shallow tray (to arrange the heart wreath)
6. Small bowl plus whisk or fork (to mix the olive oil, balsamic glaze and honey)
7. Measuring spoons (tablespoon and teaspoon)
8. Kitchen tongs or a small spoon (to move pieces and tuck basil between them)
9. Colander or small strainer (to rinse basil leaves and drain mozzarella)

Ingredients

1 pint cherry or grape tomatoes (about 12 oz)
8 oz fresh mozzarella bocconcini or small mozzarella balls
1 large bunch fresh basil about 20 to 30 leaves
3 tbsp extra virgin olive oil
2 tbsp balsamic glaze or balsamic reduction
1 tsp flaky sea salt like Maldon
1/2 tsp freshly ground black pepper
1 small baguette or about 12 crostini optional
1 tbsp honey or maple syrup optional

Directions

Bring the bocconcini and tomatoes to room temp for about 20 minutes, and rinse the basil leaves; this makes the flavors pop more, trust me.
Halve the cherry or grape tomatoes if they’re on the larger side, and halve or leave the 8 oz bocconcini whole depending on size so pieces are roughly the same size.
If using the baguette, preheat the oven to 400 F, slice it into about 12 crostini, brush with 1 tbsp of the extra virgin olive oil, and toast until golden, about 6 to 10 minutes.
Reserve about 2 tbsp olive oil for the salad; whisk those 2 tbsp with the 2 tbsp balsamic glaze and the optional 1 tbsp honey or maple syrup if you want a sweeter finish. If you only have plain balsamic you can simmer it briefly to reduce, but be careful not to burn it.
On a large platter, sketch a heart shape with your finger so you have a guide, then arrange tomatoes and mozzarella alternately around that outline to form a wreath; try to keep sizes consistent so the heart looks neat.
Tuck about 20 to 30 basil leaves between the tomatoes and mozzarella, using whole leaves for big ones and torn smaller leaves to fill gaps, it looks more rustic and pretty that way.
Drizzle the olive oil and balsamic mixture evenly over the whole wreath, then finish with the 1 tsp flaky sea salt and 1/2 tsp freshly ground black pepper sprinkled on top.
Let the wreath sit for 5 to 10 minutes so the flavors mingle before serving, it makes a big difference.
Serve with the toasted crostini on the side; if you like, brush a little extra honey on a few to make sweet-savory bites.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.