Instructions

1. Chill and dry the mozzarella: Drain the ciliegine well, spread on a paper towel lined plate, and pat dry. Refrigerate while you prep the rest so the cheese stays firm.
2. Prep the produce: Rinse and dry the tomatoes. Gently wash basil right before using and pat dry; tear large leaves into bite-size pieces. Keep rosemary sprigs whole.
3. Build the wreath base: Place a round dinner plate or platter in front of you. Arrange the rosemary sprigs in a ring near the outer edge, overlapping them so they form a full circle with tips pointing outward like evergreen needles.
4. Skewer the caprese bites (optional): Thread one tomato, one basil leaf (fold if large), and one mozzarella ball onto each cocktail pick. Repeat until you have 24 to 30 skewers, or leave ingredients loose if not using picks.
5. Arrange the toppings: Place the skewers or loose components around the rosemary ring in a tight but even circle, leaving small gaps so the rosemary peeks through. Tuck extra basil leaves in any bare spots for a lush, wreath-like look.
6. Season and finish: Drizzle the wreath evenly with the olive oil, then spoon or drizzle the balsamic glaze in thin ribbons across the top. Sprinkle with flaky sea salt, black pepper, and crushed red pepper flakes if using.
7. Serve with dip (optional): Place a small bowl of pesto in the center of the wreath or to the side for dipping. Set out extra picks if you did not skewer the bites.
8. Hold if needed: If you need to wait up to 1 hour, cover the platter loosely with plastic wrap and refrigerate. Add a quick extra drizzle of olive oil before serving for fresh shine.