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Christmas Pesto Wreath
This recipe is easy to put together and makes a beautiful presentation!
Prep Time: 00:20
Cook Time: 00:00
2 tubs round baby bocconcini
prepared basil pesto
1 cup fresh basil
1Using a small knife, cut the top 1/3 (a little less) off the tomatoes, then using a small melon scoop or an oblong measuring teaspoon, carefully scoop out the seeds from the tomatoes.
2Place the tomatoes upside down on paper towels to drain.
3Spoon the prepared pesto into a zip lock bag and cut a tiny bit from the corner of the bag.
4Pipe pesto into tomatoes until about half full. This sounds difficult, but it goes really quickly (I just squirted a blob). Then carefully push in 1 bocconcini per tomato. You may have to trim bocconcini if they're large.
5On a round serving platter, form a circle wreath with the tomatoes. Place basil leaves around the wreath. Sprinkle with cracked sea salt and freshly ground pepper.
This recipe was adapted from The Craft Woman's Bakehouse
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