INGREDIENTS 

• 20 mini balls (bocconcini) Mozzarella
• 4 tbsp. Sacla’ Classic Basil Pesto 
• Extra virgin olive oil to drizzle
• Basil leaves to serve

INSTRUCTIONS 

1. Use a knife to slice the tops off mozzarella balls
2. Set the tops aside
3. Spoon 1/2 tsp. Sacla' Pesto onto the cut side of the ball, then replace the tops of the mozzarella.
4. Arrange on a platter, drizzle with olive oil and garnish with fresh basil leaves