Fresh mozzarella with sun-dried tomatoes

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


12 medium-sized fresh mozzarella balls, halved

1/2 cup sun-dried tomatoes in oil, drained, chopped

2 tablespoons pesto (see recipe below)

5 fresh basil leaves


1 cup fresh basil leaves

3 cloves garlic

1/2 cup pine nuts

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil


For pesto, place basil, garlic, nuts and Parmesan cheese in a food processor and pulse. With food processor running, gradually add olive oil until well combined.

In a medium bowl, toss all ingredients until well combined.