Time for Tapas: Buffalo mozzarella and beef tomato with fresh basil pesto
This is such a simple, visually appealing and tasty dish. It’s certain to impress guests if served as a starter. Guaranteed taste of Mediterranean summer.
Serves: 4 as a starter (sliced in half, or 2 as a lunch
Prep time: 10 minutes
- 2 beefsteak tomatoes
- 2 buffalo mozzarella balls
- 60g pine nuts
- 80g basil
- 60g parmesan
- 150ml olive oil
- 2 garlic cloves
- ¼ to ½ tsp sea salt
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally to avoid burning.
- Put in a food processor with the basil, Parmesan, olive oil, garlic cloves and nutmeg. Process until smooth and season with salt to your taste.
- Slice each tomato into 6 slices and each mozzarella ball into 5 slices. Stack in each pair into alternate layers starting with the bottom of the tomato. Use a wooden or metal skewer to prevent them from falling apart. Serve with the pesto dressing. Slice each tomato stack in half if serving as a starter. The additional pesto can be served as desired, or refrigerated and used as a sauce with pasta or as a salad dressing.
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