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Recipe courtesy of The Kitchen

Caprese Wreath

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: about 32 crostini
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  1. Preheat the oven to 400 degrees F. Line a baking sheet with a rack.
  2. Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of the olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes.
  3. Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper.
  4. In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes.
  5. Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls.
  6. Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs.
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