The Candy Cane Caprese Board is a festive and tasty appetizer board for holiday entertaining.
This recipe was so well received last year that I decided to re-publish it this year. It’s a simple board that’s a lot of fun to display and much more delightful to eat. This time, I’ve included a how-to video to show you how to make this board.
During the holidays, things can get very extravagant with sweets, hefty appetizers, and eggnog. It’s good to have an appetizer presentation that is little healthier. This Candy Cane Caprese Board is an easy and flavorful way to dazzle your holiday guests. It’s not only cute and festive, but it’s also delicious!
Lovely Boards
This board is from Maegan Brown’s book Beautiful Boards: 50 Amazing Snack Boards for Any Occasion. Snack and charcuterie boards are really popular right now. There are numerous creations to be found on Pinterest and Instagram. Maegan’s creation of a book full of lovely boards is fantastic. She has a board for any occasion. If you enjoy entertaining, this is a great book to have on hand because everyone enjoys picking food from a beautifully designed snack board!
Here are a couple of my favorite book boards: After-school board (fun for a playdate! ), gluten-free board (because there is always someone who can’t eat gluten), charcuterie and cheese board (the classic), birthday dessert board (super fun idea for a birthday party), Valentine’s Day board (again, fun for a party), Hanukkah board (because not everyone celebrates Christmas), bagel board (fun for a brunch! ), build-your-own sandwich board (lunch party! See how much fun they are having?! I adore the candy cane caprese board because it is so simple and festive to make for the holidays.
On whatever rectangular display board or tray you have available, arrange slices of fresh mozzarella with slices of fresh tomato to form a candy cane shape. A rimmed board or platter is ideal, but anything will do.
Serve with fresh basil leaves as a garnish, a dish of balsamic glaze, olive oil, and toasted baguette pieces. A sprinkle of sea salt completes the dish. It’s essentially a caprese salad shaped whimsically on a board.
Make sure to have tiny appetizer plates and forks on hand. From the candy cane caprese board, guests can layer their own to construct a small caprese appetizer.
They can also drizzle some balsamic glaze on top. Balsamic glaze can be bought at your market near the balsamic vinegar. It’s a syrupy, reduced version of balsamic vinegar. You can also make your own!
Making Balsamic Glaze:
In a small saucepan, heat 1 cup balsamic vinegar over medium heat. Bring to a boil, then reduce to a medium-low heat and allow to simmer (stirring occasionally). It will reduce to around 1/4 to 1/3 cup thickened syrup. Remove from the heat and set aside to cool.
A football party board, construct your own taco board, Santa board, and s’mores board are just a handful of my favorite boards in the Beautiful Boards book. Maegan’s blog, The Baker Mama, is also worth a look. I’m excited to make more boards!
Here are some additional recipes suitable for holiday entertaining:
Bites of Sun-Dried Tomato Polenta
Cheese Spread with Cranberries and Caramelized Onions
Punch with Pomegranate
Cheese Ball in the Shape of a Snowman
Bites of Holiday Cheesecake
Holiday Appetizer with Olive Wreath
Bites of Apricot Brie with Crispy Sage
Sangria for the Holidays
Caprese Board with Candy Canes
Recipe Specifications
Ingredients
one 20×13-inch lipped board
16 ounces fresh mozzarella cheese log, divided into 13 slices 1/4-inch thick
3 large tomatoes, chopped into 12 slices 1/4 inch thick
9 fresh basil leaves, entire
two tbsp balsamic glaze
2 tbsp of olive oil
to taste, sea salt
1 sliced and toasted big baguette
Instructions
Begin at the top end of the candy cane shape and alternate layers of fresh mozzarella and tomato until you have a large candy cane shape.
Surround the board with fresh basil leaves and a tiny serving bowl with the balsamic glaze.
Drizzle the mozzarella and tomatoes with olive oil and season with sea salt just before serving. Serve with more olive oil, sea salt, and the toasted baguette slices.
Comments
I made this as an appetizer on Christmas Day!! It was stunning, and everyone adored it! The balsamic reduction was fantastic!! (I tried to attach a photo but it wouldn’t let me.)
Thank you very much.I’ll give it a shot today!
Lori, you are wonderful!!
Lori, I’ve already asked this question twice; please react!! Is this a “Finger Food” appetizer that you pick up and eat into after assembling it, or do you cut it up with a knife?You do mention having plates and forks nearby the board.
I view it more as a plated salad starter (see the plate photo in the post?) Guests can drizzle the glaze over the tomato, cheese, and basil. They can also take the bread (or not). Knives and forks should be available. If you try to pick it up and eat it, the glaze makes it a little messy.
Lori, I understand the concept of constructing the appetizer, but how do you consume it? Is this a “finger food” that you just pick up and bite into, or do you cut it in half with a knife and eat with a fork? Sorry for the stupid inquiry…I’m attempting to figure out how to make this!
How does one consume this? It appears that forks and knives are required…or do you simply pick up the toasted bread with all of the toppings and take a few bites?
Hello, Leslie.
People can simply pick the slices of cheese and tomato from the board and drizzle the balsamic, olive oil, and salt on their own plate. Alternatively, sprinkle the board just before serving.
How can I get Morgan’s book Beautifu Bords?
It’s available on Amazon at https://amzn.to/3g6B9aF.
How does the balsamic glaze get made?
You can buy it beside the balsamic vinegar in your market, or you can make it yourself using the directions in this page.
