Nov 12, 2015
This recipe is so quick, so easy and so tasty! You’ll never be buying the store version again …
Ingredients:
3tbs pine nuts
2 big handfuls of fresh basil
60ml parmesan cheese, grated finely with a microplane or grater
2 garlic cloves, peeled and crushed
130ml virgin olive oil
Good pinch of salt
Method:
Place all ingredients, apart from the parmesan in a food processor and blend until relatively smooth. Stir in the parmesan and adjust seasoning until happy. That’s it. Told you it was quick & easy.
Mar 12, 2014
Photography by Darren Bester
Yield: 20 – 24
Ingredients
12 Mini Rosa Tomatoes, halved
12 Bocconcini halved (fresh bite size mozzarella balls)
4 – 5 Fresh Basil leaves shredded
Olive Oil
Salt & Pepper to taste
Cocktail Sized Fork Skewers
Method:
Marinade the tomato halves and mozzarella balls in a little olive oil with salt & pepper
Remove the tomatoes and pierce each half through a cocktail sized fork skewer
Shred the basil leaves and add to the mozzarella and olive oil mixture, stir well to combine (use your discretion as to how much basil to incorporate)
Pierce the mozzarella, now coated with basil, on top of the tomato skewer
Plate mozzarella side down
Notes: Marinade your tomato & mozzarella ahead of time but no more than 1 hour – any longer and the vibrant colour of the tomato will deteriorate. I struggled to find the mini bocconcini & eventually found them at Giovanni’s Deli in Greenpoint, Cape Town.
