Tomato mozzarella skewers with pesto.
Ingredients:
- 300 g SanLucar Rubin Tomatoes
- 200 g of Mozzarella balls
- 100 g of pine nuts
- 70 g Parmesan (real Parmigiano-Reggiano is best)
- 50 g of SanLucar basil
- 150 ml SanLucar Arbequina Olive Oil
- 2 tbsp of raspberry sauce
- 2-3 cloves of garlic
- Salt and pepper
Preparation:
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- First, prepare the pesto: Fry the pine nuts briefly in a coated pan.
- 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.
- Cut the Parmesan into small pieces, add slowly, and continue adding the olive oil until the pesto is creamy.
- Stir 2 tbsp. of pesto with vinegar, a little olive oil, salt and pepper, and put the mozzarella balls in the marinade overnight.
- Then skewer in this order, first a basil leaf, then a Rubin Tomato and finally, a marinated mozzarella ball on a wooden skewer.
- 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.
