Monday, May 2, 2011

Cocktail Tomato Cups with Pesto Bocconcini



A deliciously simple, colourful salad with bite-size balls of fresh mozzarella, homemade ramsons pesto and rocket leaves that can be made in a jiffy. They are ideal as a great finger food or a side salad for barbecue meat.


  • 15 Cocktail tomatoes

  • 15 Bocconcini Mozzarella balls

  • 3 tbsp Ramsons pesto

  • 1 tsp Lemon peel, grated

  • Salt and freshly mulled black pepper

  • Rocket leaves to serve







  1. Cut a thin slice off the top of each cocktail tomato. Scoop out and discard pulp. Sprinkle the cups with a bit of salt and drain.


  2. Drain the bocconcini and place them in a bowl. Add in ramsons pesto, lemon peel and freshly mulled black pepper to taste. Mix well.

  3. Arrange the rocket leaves on a serving plate. Fill the tomato cups with prepared bocconcini and place them on the serving plate.




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