Tomato and mozzarella lollipops

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Wash 1 organic lemon hot and rub dry. Grate the peel or peel it with a zest ripper in thin strips and chop finely. 1⁄2 Wash the bunch of basil, pluck off the leaves and chop finely.

2. 2

   Mix with lemon zest, salt, pepper and 2 tablespoons of olive oil. Drain 1 package (150 g; 20 pieces) of mini mozzarella balls and drain well or pat dry. Turn in the basil oil.

3. 3

   Wash 20 cherry tomatoes, cut off a lid and hollow out a little with a teaspoon. Place each tomato with the closed side on a wooden plate.

4. 4

   stick it on a skewer, then put the mozzarella balls on top. Arrange in a bed of cress.