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: 6
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
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
Nutmeg
Method
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.