Summary

Ingredients

• 2 packs mozzarella, approx. 50 g
• 100 g Parma ham, thinly sliced
• 100 g pesto enovese, from the lass or homemade
• 500 g tomato (s) (cocktail tomatoes)

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Instructions

1. Drain the mozzarella balls in a colander.
2. Remove the fat from the Parma ham and cut each slice lengthways and crossways so that you get 4 strips. Spread a thin layer of pesto on the ham, wrap a mozzarella ball with it and skewer a cocktail tomato (if you like it more tomato, use 2) on a toothpick.
3. Arrange on a platter and serve with ciabatta bread.