Casalingo Sopressa Caprese Salad Skewers

Ingredients

200gm Baby Boconcini

200gm Casalingo Sopressa

Basil Leaves

Cherry Tomatoes

Parsley Leaves

Cracked Black Pepper

Bamboo Skewers

Basil Pesto

30gm Parmesan, grated

¼ Cup Toasted Pinenuts

2 Cloves Garlic

Sea Salt

Black Pepper

1 ½ Cups Basil Leaves, roughly chopped

½ Cup Parsley Leaves

½ Cup Olive Oil

Method

To make the basil pesto, in the bowl of a food processor, process the parmesan, pinenuts, garlic, basil and flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper.

Wash the basil, parsley leaves and cherry tomatoes well. Drain the baby bocconcini on paper towel.

Thread the baby bocconcini, sopressa, basil leaves and cherry tomatoes onto the bamboo skewers, arrange on a platter, grind over some cracked black pepper and serve with the basil pesto.

---