Cherry Tomato, Bocconcini and Basil Wreath
Time: 20 minutes
1 large bunch basil, leaves only
One eighth of a cup of olive oil
20g parmesan cheese, grated
10g pine nuts
3 punnets of cherry tomatoes, washed and dried
220g tub baby bocconcini, drained
1 small bag mixed lettuce leaves
1. To make pesto, place half a bunch of basil, oil, parmesan cheese and nuts in a food processor and blitz until smooth. Set aside.
2. To assemble skewers, thread one baby bocconcini, one basil leaf and one cherry tomato onto each skewer.
3. Lay a bed of mixed leaves in a circle on a circular serving platter and top with skewers. Dollop pesto over the top and serve immediately.