Summary

Ingredients

• 3 tablespoon sunflower seeds
• 24 small tomato (s)
• 375 g mozzarella
• 1 pot basil
• 4 tablespoon balsamic vinegar, white
• 2 tablespoon pesto, green
• 2 tablespoon water
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Roast the sunflower seeds in a pan, remove and set aside. Wash tomatoes and cut in half. Drain the mozzarella, halve the balls and cut into 24 thick slices. Wash the basil and pluck the leaves.
2. Place 1 mozzarella slice and 1 basil leaf between 2 tomato halves on wooden skewers and stack on a plate.
3. Mix together vinegar, pesto, salt and pepper and water, whip in the oil. Spread over the skewers and sprinkle with the roasted kernels. Garnish with the rest of the basil.