It’s hard to improve on the classic Caprese salad of fresh mozzarella, farm-ripe tomato, fragrant fresh basil, and a drizzle of olive oil and salt—but as this recipe shows, it may be remodeled into easy finger food for a party. Serve these little nibbles on a bed of sliced yellow tomatoes or roasted yellow peppers for a stunning presentation. But, of course, they are more than tempting on their own too.
- 1 8-ounce container ciliegine (bite-size mozzarella balls)
- 2 tablespoons basil pesto
- 9 grape or cherry tomatoes
- 18 toothpicks
- Drain the ciliegine and pat dry. Toss them with the pesto to coat generously. Set aside at least half an hour to allow the flavors to meld.
- Cut the tomatoes crosswise in half. Thread each toothpick with half a tomato and one pesto-coated ciliegine. Serve, if desired, on a bed of roasted yellow peppers or simply present as is; they’ll disappear promptly either way.
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