Summary

Ingredients

• 60 cocktail tomatoes
• 60 scoops mozzarella (mini mozzarella)
• 4 tablespoon pesto Genovese
• 4 tablespoon pesto rosso
• 4 tablespoon olive oil
• 10 basil leaves
• some balsamic cream

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Instructions

1. Prepare the marinades: Mix the two pestos with 2 tablespoons of olive oil in separate bowls. Add the basil leaves, cut into very small pieces, to the pesto rosso. Add half of the mozzarella balls to each of the pesto-oil mixtures. It is best to leave to marinate overnight.
2. First stick a cocktail tomato on each of the 20 skewers. Then continue with 10 skewers with a green mozzarella ball, again tomato, red mozzarella ball, tomato and finish with a green mozzarella ball. Start with the red mozzarella ball on the remaining 10 skewers and continue accordingly.
3. Arrange or layer the skewers side by side on a plate. Looks nice on e.g., a bed of rocket. Pour the balsamic cream diagonally over the skewers in quick zigzag movements.