Candy Cane Caprese

Candy Cane Caprese by

Kaitlyn Baker


Serves 5-6


  • 1 20x13 inch board
  • 1 French baguette, sliced and toasted
  • 16 oz. fresh mozzarella cheese log, sliced ¼ inch thick into 13 slices
  • 3 large tomatoes, sliced ¼ thick into 12 slices
  • 9 whole fresh basil leaves
  • 2 tbsp. balsamic glaze (optional)
  • 2 tbsp. olive oil
  • sea salt, to taste (optional)


  • Start by cutting your french baguette into ¼ inch pieces, brush them with olive oil, and toast them in the oven on 350°F until brown. Once done, set aside.
  • Begin making your candy shape by starting at the top end of the “candy can” and alternate layering a slice of fresh mozzarella with a slice of tomato until you get your desired shape.
  • Place fresh basil leaves around the board, add your toasted baguette on the side, and a small serving bowl with the balsamic glaze.
  • ust before serving, you can drizzle the mozzarella and tomatoes with olive oil and sprinkle with sea salt if you wish. You could also drizzle with pesto!