Ingredients
3/4 to 1 lb miniature fresh mozzarella balls
1/2 pint grape tomatoes, halved
1 cup pesto (prepared or fav. recipe)
Preparation
Thread a mozzarella ball on a skewer or toothpick, then thread a tomato half onto the same toothpick, positioning it so the cut side of the tomato abuts the cheese at the end of the pick. Spoon pesto sauce into a serving bowl. Set skewers around the edge of the bowl or set them in the bowl so that both the cheese balls and the tomatoes rest in the pesto.
