Tomato and mozzarella salad on skewers

Name: Tomato and mozzarella salad on skewers
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 30 g Pine nuts; 24 small tomatoes (45-60 g each); 2 packages (200 g each) mozzarella maxi; 1 Pot of basil; 1 package (125 g) Mozzarella balls mini; 4 TABLESPOONS Essig White Balsamic; 2 TABLESPOONS finished Pesto à la Genovese (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Olive oil; 7-10 Tbsp little wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

30 g Pine nuts
24 small tomatoes (45-60 g each)
2 packages (200 g each) mozzarella maxi
1 Pot of basil
1 package (125 g) Mozzarella balls mini
4 TABLESPOONS Essig White Balsamic
2 TABLESPOONS finished Pesto à la Genovese (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Olive oil
7-10 Tbsp little wooden skewers

Directions

1
Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Wash the tomatoes, drain and cut in half. Drain the mozzarella and cut into approx. 24 slices. Wash and drain the basil and pluck the leaves, except for a few for garnishing. Place 1 mozzarella slice and 1 basil leaf between two tomato halves and pin them together with a wooden skewer. Pile the stuffed tomatoes as a small mountain on a large plate.
2
Then put drained mozzarella balls in between. Mix vinegar, pesto, 2 tablespoons of water, some salt and pepper. Finally, add olive oil. Pour the pesto vinaigrette over the tomatoes and sprinkle with pine nuts. Serve garnished with basil. Serve with ciabatta bread
3
With 8 people: