10 fresh basil leaves
¼ cup pine nuts
¼ cup grated Parmigiano Reggiano cheese
¾ cup olive oil
Salt and black pepper
2 balls fresh mozzarella or feta cheese, cut into chunks
1 pint cherry tomatoes
12 Kalamata olives
- To make the dressing: Combine the basil, pine nuts, and cheese in a food processor and pulse for 30 seconds. Slowly drizzle in the olive oil and season with salt and pepper.
- Set out 12 cocktail skewers or study toothpicks. Thread a tomato, a piece of cheese, and an olive on each skewer. Arrange on a platter, drizzle with some of the dressing, and serve.
Recipe and photo courtesy of Barilla.
without dressing) Calories: 49
Saturated Fat: 2g