18-Year Traditional balsamic ·
Appetizers ·
Basil Crush olive oil ·
Easy and Quick ·
Garlic olive oil ·
Medici Skewers
Medici Skewers
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- ¼ cup pine nuts, toasted
- 2 garlic cloves, roughly chopped
- 3 tablespoons Fustini’s Garlic olive oil
- 12-14 large fresh basil leaves
- 3-5 tablespoons Fustini's Basil Crush olive oil
- ½ cup Parmigianino-Reggiano, grated
- Salt and pepper
- 1 pound fresh Mozzarella cheese, cut into bite-size pieces
- 20 basil leaves, stems removed and cut in half lengthwise
- 20 grape tomatoes, cut in half lengthwise
- Fustini's 18 Year balsamic
- Fustini's Basil Crush olive oil
- Fustini’s Garlic olive oil
Directions
- In a food processor, add the pine nuts, garlic and Fustini&rsquo,s Garlic Olive Oil and process until smooth. Add the basil leaves and pulse to chop. With the processor running, add the Fustini&rsquo,s Basil Olive Oil. Pulse the cheese into the pesto and season with salt and pepper.
- Place the mozzarella pieces into a bowl and add the pesto. Carefully mix the pesto and mozzarella taking care to not break the mozzarella up, but to expose all surfaces of the cheese to the pesto. Cover with plastic wrap, pressing the plastic onto the surface of the marinated cheese. Let stand overnight.
- Take a piece of marinated mozzarella and wrap it in a basil leaf. Stick a toothpick through the package and into half of the grape tomato. Continue until all skewers are made. Serve with the Fustini&rsquo,s Basil Olive Oil, Fustini&rsquo,s Garlic Olive Oil, and Fustini&rsquo,s balsamic for dipping.
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