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Mozzarella balls and cocktail tomatoes with pesto

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Ingredients for 2 servings:

  • 125 g mini mozzarella
  • 250 g cocktail tomatoes
  • 2 tsp pesto alla Genovese
  • 20 g pine nuts
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar
  • e.g. salt and pepper
  • n. B. Basil leaves for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Toast the pine nuts in a pan without oil, being careful not to overcook them. Set the pine nuts aside to cool. Pour the pesto (either store-bought or homemade) into a bowl and mix with the oil and vinegar. Drain the mozzarella balls and add them to the marinade along with the cherry tomatoes and pine nuts, mixing well. Serve garnished with basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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