- 2 cups grape or cherry tomatoes
- Large bunch fresh basil leaves
- 10 to 14 (14 to 16 ounces total)fresh small mozzarella cheese balls (bocconcini)
- Ground black pepper
- 1/4 cup BUITONI Refrigerated Pesto with Basil (7 oz.)
THREAD 1 tomato half, 1 basil leaf, 1 piece of cheese, 1 basil leaf and 1 tomato half onto a 4- to 6-inch wooden skewer.
PLACE skewers on serving dish. Season with pepper. Drizzle with pesto.