Mashed potatoes, rolls, gravy…Christmas meals are a feast of carbs. It’s all tasty, but it’s heavy. For something that’s lighter, delicious and looks beautiful on the table, wow your guests with a tomato, mozzarella and basil "wreath" garnished with a raisin-herb marinade.
With its Mediterranean flavors and Christmas colors, this dish is the perfect complement to a buffet table or holiday meal. Plus, it’s simple and quick to make with the added health benefits of olive oil, balsamic vinegar and tomatoes.
I discovered this recipe on the back of a Sun-Maid raisin box at least 15 years ago. I’ve been making it from memory ever since and always to rave reviews. Enjoy!
Ingredients
¾ cup of raisins
4 tablespoons of olive oil
3 tablespoons of balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried, crushed rosemary
½ teaspoon dried thyme
½ teaspoon salt
1 pound fresh mozzarella cut into ¼” slices or a package of pre-cut mozzarella
3 medium tomatoes cut into ¼” slices and halved
Small bunch or container of fresh basil
Cracked black pepper to taste
Directions
1.Combine raisins, olive oil, balsamic vinegar, dried herbs and salt in a microwavable bowl and stir.
2. Microwave the marinade on high for 30 seconds to warm. Stir again and place in the refrigerator to cool for at least 30 mins. Marinade can be made ahead and refrigerated overnight for an even richer taste.
3. Wash and gently pat dry the basil. Then snip or pull off individual leaves.
4. On a round serving dish with a raised edge, arrange the tomatoes, cheese and basil leaves in an overlapping circular pattern keeping the center open so it forms a “wreath.” To spotlight the leaves’ green color, tuck two to three basil leaves under the tomato slices and on top of the cheese slices.
5. Spoon the marinade evenly over the wreath and season with cracked black pepper.
6. Serve your edible tomato and cheese wreath immediately and watch it disappear fast.
Happy holidays!
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