Tomato and mozzarella tower with pesto

Name: Tomato and mozzarella tower with pesto
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2-3 TABLESPOONS Pine nuts; 24 (approx. 1 kg) small tomatoes; 3 packs (125 g each) Mozzarella; 1 package (125 g) Mozzarella Mini Balls; 1 potty Basil; 4 TABLESPOONS white balsamic vinegar; 2 TABLESPOONS Pesto (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Olive oil; 24 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2-3 TABLESPOONS Pine nuts
24 (approx. 1 kg) small tomatoes
3 packs (125 g each) Mozzarella
1 package (125 g) Mozzarella Mini Balls
1 potty Basil
4 TABLESPOONS white balsamic vinegar
2 TABLESPOONS Pesto (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Olive oil
24 wooden skewers

Directions

1
Roast pine nuts without fat, remove. Wash the tomatoes, cut in half. Drain mozzarella. Halve large balls and cut into 24 thick slices. Wash the basil and pluck the leaves
2
Place 1 mozzarella slice and 1 basil leaf between 2 tomato halves on wooden skewers and stack on a plate. At the end the
3
Spread Mozzarella-Mini-Balls around
4
Mix vinegar, pesto, 2 tablespoons of water, some salt and pepper. Whip the oil into the mixture. Spread the pesto marinade over the skewers and sprinkle with pine nuts. Garnish with the rest of the basil. Serve with fresh ciabatta