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Recipe

Grape Tomato and Mint Pesto Bites

4
Serves
15 MINS
Prep Time
1 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 200 grams Grape Tomatoes
  • 2 tsp black peppercorns
  • 2 bocconcini balls, finely chopped
  • 1/2 small bunch mint, leaves picked
  • 2 tsp parmesan, finely grated
  • 1 tbsp robust extra virgin olive oil
  • 1 tbsp lemon juice
  1. Make mint pesto first.
  2. Place all ingredients in a small food processor and process until smooth.
  3. Season with sea salt. Set aside.
  4. Use a small sharp knife to cut the ends off each tomato, then slice in half crossways to produce pieces that can stand upright. Arrange on a serving plate.
  5. Heat a small non-stick frying pan on medium and cook peppercorns for 1 minute until fragrant.
  6. Transfer to a mortar and pestle and pound until coarsely chopped.
  7. Combine bocconcini and a spoon of pesto in a small bowl, tossing until evenly coated.
  8. Spoon a small amount on the cut surface of each tomato. Sprinkle with peppercorns and drizzle with remaining pesto.
  9. Serve.