Mini Mozzarella and Tomato Skewers with Pesto
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the skewers
- 12 Cherry tomatoes
- 12 Bocconcini
- For the pesto
- 3 bunches Basil
- 20 grams pecorino romano
- 30 grams Parmesan
- 2 garlic cloves
- 1 Tbsp Pine nuts
- 6 Tbsps olive oil
- 1 pinch salt
- 12 Toothpicks
Preparation steps
1.
For the pesto, rinse basil, pluck leaves from stems and pat dry. Grate pecorino and Parmeson cheeses. Peel garlic and cut into large pieces. Puree basil in a blender with garlic, pecorino, Parmeson, and pine nuts. Then gradually add olive oil and mix. Finally, season to taste with salt.
2.
For the skewers, alternately skewer rinsed tomatoes and mozzarella balls on toothpicks, place in a small baking dish and cover with the pesto. Cover the baking dish with plastic wrap and let rest at room temperature for approximately 60 minutes. Serve on plates.
