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  • Rebecca Cook

Tomato, basil and bocconcini wreath


Serves: 14 (3-4 skewers per serve)

Ingredients:

2 x 250g punnets cherry tomatoes 2 bunches basil, leaves picked, plus extra leaves, to garnish 2–3 x 210g tubs cherry bocconcini, well drained 1/4 cup store-bought gluten-free basil pesto Instructions:

Thread 1 cherry tomato onto a toothpick. Fold a basil leaf in half and thread onto same toothpick, followed by 1 bocconcini ball. Repeat with remaining cherry tomatoes, basil and bocconcini to make about 50 skewers.

To serve, lay large basil leaves in the shape of a wreath on a large serving platter. Arrange skewers on top of basil leaves and drizzle with the basil pesto. Serve skewers immediately.

Tip: If you are pressed for time, make the skewers a day ahead. Store them in the fridge in an airtight container, then drizzle with pesto before serving.

MORE RECIPES: https://www.healthyfoodguide.com.au/meals-and-occasions/christmas

* https://www.healthyfoodguide.com.au/recipes/2017/december/tomato-basil-and-bocconcini-wreath


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