Basil Sprout Wreath

This basil sprout wreath was a festive way to enjoy dinner, it is also perfect for taking to a holiday party.

The layers

This cute wreath starts with sprouts or microgreens- I have used both. Use a circle shaped serving dish, I mine is wooden. Wash sprouts in filtered water two or three times, shake off as much water as possible. Pat dry your sprouts with a tea towel (we use bamboo tea towels). Spread the sprouts out on the dish equally to make a “wreath” shape.

Add Basil

Wash and pat dry your fresh basil, use leaves that are close to each other in size. I suggest purchasing a basil plant rather than buying precut basil. A basil plant is often the same price as the pre cut basil, it looks better, smells amazing and are a fun plant to have on hand. You can also grow basil from seed and grow an herb garden.

Arrange the larger basil by 3 leaf “flowers”, adding on some of the smaller leaves on top of the bigger ones.

Adding the Mozzarella

I purchased organic plain mozzarella balls as many of the marinated balls have Canola Oil added to the marinade. I love how the herbs look on the mozzarella though, so I toss the balls in red pepper flakes, Italian Seasoning and real olive oil. It gives them that Christmas covered look too.

Add Tomatoes

This part really makes the wreath pop! Cherry tomatoes (actually grape tomatoes this round because Natural Grocers only had grape as an option) with the bright red excitement set right in the middle of the basil really makes the colors go wild. I love the red on the mozzarella balls that also adds a hint of color.

Now add a drizzle of avocado or olive oil, balsamic vinegar and sea salt right before serving and it’s finished. I sadly did not get a final picture with the oil, vinegar and salt but you can imagine it in your beautiful mind.

Basil Sprout Wreath

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Ingredients

  

• 1 6-8oz container of sprouts or microgreens
• 25-25 leaves of fresh basil
• 12-15 mozzarella balls
• 12-15 red cherry tomatoes
• drizzle of olive or avocado oil
• drizzle of balsamic vinegar
• sprinkle of sea salt

Instructions

 

• Wash and pat dry sprouts.
• Place basil "flowers" in groups of three around the sprouts. You can add the smaller leaves on top of the bigger ones for more layers.
• Add mozzarella balls (I tossed mine in avocado oil, red peppers and Italian seasoning.
• Place cherry tomatoes in the center of the basil flowers.
• Wait to add the vinegar, oil and salt until you are serving to keep everything looking fresh.
• Enjoy!