Caprese Christmas Tree

a christmas tree shaped caprese tree with a bowl of balsamic.

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5 from 1 vote

The classic Italian appetizer, but in Christmas tree form!

Course Appetizer

Cuisine Italian-Inspired

Diet Gluten Free, Vegetarian

Prep Time 10

Balsamic Glaze 20

Total Time 30

Servings

Calories 15kcal

Author Tracy

Equipment

toothpicks

Ingredients

1 large eggplant as uniform in shape as possible
10-20 oz cherry tomatoes
1.5-2 oz fresh basil leaves
3-4 oz mozzarella pearls
1 cup balsamic vinegar

Instructions

Create Balsamic Glaze: Add balsamic vinegar to a small saucepan. Heat on medium to a boil and then reduce to low/medium-low to a very low simmer to reduce. Let simmer for approximately 20 minutes until it has reduced to about 1/4-1/3 of a cup.
Trim Eggplant: While the balsamic reduces, prep the eggplant by first, slicing a flat piece off of the bottom so that it will stand upright. Trim the sides down at an angle from the top shaping it into a triangle by shaving more from the top and less the closer you get to the base of the eggplant. Do this on all sides. Trim the top just enough to take the green part at the top (calyx) off. Tip: Trim so that it seems a bit more dramatic and exaggerated of a tree shape as that is how it look more like a Christmas tree once everything is added.
Add Caprese: On a toothpick, add a basil leaf, cherry tomato, and then mozzarella pearl. Stick that toothpick into the eggplant so the basil is at the base and on the eggplant. Repeat to cover the whole eggplant.
You can also first stab the eggplant with the toothpick and then add the basil, tomato, and mozzarella as the eggplant skin can be tough.
Serve: Once the balsamic glaze has reduced, add to a small bowl that's wide enough to dunk the skewers into. Serve with the Caprese Christmas Tree!

Video

Notes

Yield

This all depends on the size of your eggplant, but for my large eggplant that was about 10 inches long, it took about 45 skewers to cover. You can use less or more depending on how covered you want the tree to be.

Make Ahead

This is great to make ahead of time and store in the fridge gently covered in plastic. Make up to 5-6 hrs in advance. Much longer and the basil will begin to wilt and won't be as bright of a green color.

Nutrition