Ingredients
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2 (10 oz) pkgs grape tomatoes
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3 1/2 - inch cocktail skewers
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1 (8 oz) pkg fresh mozzarella pearls, drained (ciligiene)
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1 cup pitted Castelvetrano olives, drained
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Fresh basil leaves, for decorating
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1/3 cup prepared pesto
Steps
1
Thread a tomato onto a skewer, followed by a mozzarella pearl and an olive. Repeat with remaining tomatoes, mozzarella, and olives, alternating each layer, until all are used.
2
On the rim of a circular serving platter, arrange the basil leaves. Stack skewers on the basil leaves to form the wreath. Place the pesto in a small bowl in center of platter for dipping skewers.
