Caprese Salad Shooters

These single-serve Caprese salad shooters make elegant holiday appetizers or sides.

What you need: – Pine nuts – Basil – Garlic cloves – Grated Parmesan cheese – Extra virgin olive oil – Kosher salt – Cracked black pepper – Cherry tomatoes – Cheese tortellini – Fresh mozzarella pearls – Balsamic vinegar

To make fresh pesto, add the pine nuts to a dry, cold frying pan. Toast the pine nuts over low heat, stirring frequently, for about 5 minutes. Watch them closely as they will burn quickly. Remove them from the pan and let them cool.

Add the basil, toasted pine nuts, garlic cloves, Parmesan cheese, salt and pepper, and half of the olive oil to a food processor or blender.

Process for about 30 seconds, scrape down the sides of the bowl, and add more olive oil as needed. Process until you get a drizzly consistency.

Place a couple of the cherry tomatoes into the bottom of your glasses or jars, followed by the tortellini, mozzarella, and a small spoonful of pesto.

Continue layering until you reach the tops of your glasses. Top with a drizzle of 1/4 teaspoon of balsamic vinegar.

Serve cold or at room temperature. Place on an appetizer tray or dining table for guests.

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