|400 g||mozzarella cheese — bocconcini|
|200 g||rosa tomatoes|
|20 g||fresh basil|
|10 g||fresh basil|
|20 g||almonds — blanched|
|1 cloves||garlic — cloves, crushed|
|1/2 c||olive oil — extra virgin|
|lemon — halved, juice only|
|salt and freshly ground black pepper|
|ciabatta — to serve|
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.