|200 g||rosa tomatoes|
|20 g||fresh basil|
|10 g||fresh basil|
|20 g||almonds — blanched|
|1||garlic clove — crushed|
|1/2 cup||extra virgin olive oil|
|1||lemon — halved, juice only|
|salt and freshly ground black pepper|
|ciabatta — optional|
Alternately thread 1 bocconcini, 1 rosa tomato and a basil leaf onto small skewers. Season with salt and pepper.
For the pesto: Pulse all ingredients in a blender until combined. Season to taste and pour into a bowl.
To serve: Arrange caprese skewers on a platter or board and serve with pesto and fresh ciabatta.
Reprinted with the permission of Fairlady.