Mini Mozzarella and Tomato Skewers with Pesto
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.
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.