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It-Tnejn Li Huma 28.04.11

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Mozzarella Bocconcini and Cherry tomatoes


 Makes about 20




  • 20 mozzarella Bocconcini
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 20 small cherry tomatoes
  • 40 small fresh basil leaves




  • - Put the Bocconcini in a bowl with oil, parsley, chives ¼ teaspoon salt and ½ teaspoon black pepper; cover and refrigerate for at least 1 hour or preferably overnight
  • - Cut each cherry tomato in half and thread one half on a skewer or toothpick, followed by a basil leaf, then Bocconcini, another basil leaf and then another tomato half
  • - Repeat with the rest of the tomatoes, basil and mozzarella


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