Tomato mozzarella skewers with pesto.

1. 1. First, prepare the pesto: Fry the pine nuts briefly in a coated pan.
   2. Then add the garlic cloves and the basil in a tall container and purée with the hand-held bar mixer until a green mass is produced.
   3. Cut the Parmesan into small pieces, add slowly, and continue adding the olive oil until the pesto is creamy.
   4. Stir 2 tbsp. of pesto with vinegar, a little olive oil, salt and pepper, and put the mozzarella balls in the marinade overnight.
   5. Then skewer in this order, first a basil leaf, then a Rubin Tomato and finally, a marinated mozzarella ball on a wooden skewer.
   6. Sprinkle the finished skewer with the remaining marinade. Freshly roasted white bread tastes best with this. Bon Appetit!

The rest of the pesto can be kept in the refrigerator for a few days if it is placed in a glass and covered with a thin layer of olive oil.