Tomato and mozzarella skewers

Ingredients for 20 servings:

• 60 cocktail tomatoes
• 60 balls/n mozzarella (mini mozzarella)
• 4 tbsp Pesto Genovese
• 4 tbsp pesto rosso
• 4 tbsp olive oil
• 10 basil leaves
• some balsamic vinegar cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Makes a statement on the buffet and is very tasty!

Prepare the marinades: Mix each of the two pestos with 2 tablespoons of olive oil in separate bowls. Add the finely chopped basil leaves to the Pesto Rosso. Add half of the mozzarella balls to each pesto and oil mixture. Marinate overnight, if possible. First, thread a cocktail tomato onto each of the 20 skewers. Then, for 10 skewers, continue with a green mozzarella ball, then another tomato, then another red mozzarella ball, then another tomato, and finally a green mozzarella ball. For the remaining 10 skewers, start with the red mozzarella ball and continue in the same direction. Arrange the skewers next to each other on a platter, or layer them. It looks lovely on a bed of arugula, for example. Spread the balsamic cream diagonally over the skewers in quick, zigzag motions.