Christmas Wreath Appetizer with Vegetables.
With the arrival of the Christmas holidays, we need appetizer ideas, here is this beautiful wreath to put on the table, which, besides being a good appetizer, decorates our table.
It’s very easy to make, very economical, which is always a plus.
It also satisfies vegetarians, and you can also serve it as a second course.

Recipes thought for you:

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

194.11 Kcal

calories per serving

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Energy 194.11 (Kcal)
Carbohydrates 13.75 (g) of which sugars 8.16 (g)
Proteins 9.05 (g)
Fat 12.12 (g) of which saturated 3.48 (g)of which unsaturated 2.24 (g)
Fibers 2.94 (g)
Sodium 441.83 (mg)

Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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10.5 oz eggplant
1 zucchini (Green)
4 Eggs
14 oz cherry tomatoes
2 tbsp Breadcrumbs
1 oz Pecorino Romano
dried oregano
salt
q.b. extra virgin olive oil
arugula
q.b. pepper

Christmas Wreath Appetizer with Vegetables

Tools

What we need to make

Cutting board
Knife
Baking sheet
1 Mold bundt cake mold
Bowl
Whisk

Preparation of the Christmas Wreath Appetizer with Vegetables

Preparation of the eggplants

Wash the eggplant, remove the stem, and cut it into wedges with the widest part at the center being 0.39 inches.
Put them on a baking sheet with parchment paper, and season with extra virgin olive oil, salt, pepper, and oregano.
Bake at 374°F for 15/20 minutes, depending on the oven.
Meanwhile, use a potato peeler to make thin slices of zucchini, first the green part, slicing half of it, and grate the rest, then set both aside.
Be careful if you’re using a non-silicone mold, it’s better to brush it with oil first.
Once the eggplants are cooked and cooled a bit, start lining the mold, alternating eggplant and …
… zucchini, both the green part and the white slices.
Finish by placing some cherry tomato pieces here and there, about half of those in the ingredient list, and adjust with salt, pepper, and oregano.
Grate the zucchini you had left.
Put it in a bowl together with the eggs, breadcrumbs, and Pecorino. Adjust with salt and pepper, and beat everything.
Pour the mixture into the mold, and level it with a spoon.
Fold any slices that hang over the sides inward.
Bake in the oven at 356°F for 15/20 minutes. It depends on the oven.
Then take the wreath out of the oven and let it cool
When it is lukewarm, place a plate on top and gently flip it over.
Decorate with the other half of the cherry tomatoes, some arugula, and finally a drizzle of olive oil.
Here is the Christmas Wreath Appetizer with Vegetables ready