Mozzarella Balls

Makes 12 • 20 minutes prep

INGREDIENTS: For the pesto:

• 1 bunch fresh basil leaves
• ½ garlic clove, peeled and germ removed
• 60 g pine nuts
• 80 g grated Parmesan
• 4 tbsp olive oil

For the pops:

• 6 slices Parma ham (prosciutto)
• 12 mozzarella balls (bocconcini)
• Wooden lollipop sticks or skewers

INSTRUCTIONS:

1. Make the pesto: Wash and dry the basil leaves. Place the basil, garlic, and pine nuts in a mortar and crush with a pestle. Add the grated Parmesan and olive oil. Mix until you have a thick paste.
2. Cut each slice of Parma ham in half lengthwise.
3. Assemble the cake pops: Skewer each mozzarella ball onto a wooden stick. Wrap each one with half a slice of ham, then top generously with a spoonful of fresh pesto.
4. Serve immediately as fun, bite-sized appetizers.