Caprese Salad Christmas Tree
- 2 baby cos lettuce, leaves separated
- 1.5 tbsp olive oil
- 250g small mozzarella balls, drained
- 250g cherry tomatoes
- ½ red capsicum, deseeded
- For the Pesto Drizzle
- Handful of basil leaves
- 40g grated parmesan
- 45g toasted pine nuts
- 1 chopped garlic cloves
- 80ml olive oil
- Make the pesto by placing the parmesan, basil, pine nuts and garlic in a food processor and blitzing. Gradually add the oil with the motor running until well combined.
- Cut a star out of the capsicum half with a pastry cutter. Cut a ‘tree trunk’ from the remaining capsicum. Arrange the cos leaves in a tree shape on a serving platter with the star at the top and the trunk at the base. Mix 60ml of the pesto with 1.5 tbsp of olive oil in a bowl, and drizzle all over the leaves. Dollop the remaining pesto elsewhere on the platter, and scatter with tomatoes and mozzarella balls to look like decorations. A perfect festive sharing dish!
20 mins
6 serving