Ciliegine Mozzarella is fresh mozzarella that comes in the shape of small, cherry-sized balls.
Serves 4-8
Prep Time: 20 minutes
Ingredients:
- 1/4 cup pine nuts
- 1 large garlic clove, skin removed
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup freshly grated Pecorino Romano
- 1/2 cup olive oil
- 2 cups fresh basil leaves
- 2 ripe tomatoes
- 2 - 8oz containers ciliegine Mozzarella
Preparation:
Combine pine nuts, garlic, Parmigiano-Reggiano and Pecorino Romano in a food processor. With the food processor running, add olive oil. Pulse until a paste is formed, about 30-40 seconds. Add basil leaves. Pulse until basil leaves are roughly choppped and blended into the nut paste. Be careful not to overprocess the pesto. The texture should be slightly chunky, not completely smooth.
Cut tomatoes into slices (about 6-8 slices per tomato). In a large serving bowl, place the tomato slices in a circle with enough room for the Mozzarella in the middle.
Drain the liquid from the Mozzarella and put the cheese in the middle of the tomatoes. Dollop spoonfuls of pesto around the cheese. Drizzle olive oil over the cheese and tomatoes and finish with a very light sprinkle of salt. Serve with slices of bread.
Recipe by Jennifer Meier
