It’s hard to improve on the classic Caprese salad of fresh mozzarella, farm-ripe tomato, fragrant fresh basil, and a drizzle of olive oil and salt—but as this recipe shows, it may be remodeled into easy finger food for a party. Serve these little nibbles on a bed of sliced yellow tomatoes or roasted yellow peppers for a stunning presentation. But, of course, they are more than tempting on their own too.
Drain the ciliegine and pat dry. Toss them with the pesto to coat generously. Set aside at least half an hour to allow the flavors to meld.
Cut the tomatoes crosswise in half. Thread each toothpick with half a tomato and one pesto-coated ciliegine. Serve, if desired, on a bed of roasted yellow peppers or simply present as is; they’ll disappear promptly either way.
Written by Clark Wolf
Photography by Ogden Gigli