Caprese Skewers with Prosciutto and Basil Pesto
Mozzarella, tomato and basil, plus prosciutto and black olives, all threaded onto small skewers, ready to pass round with drinks. Toasted bread and a bowl of pesto for dipping complete the board.
Before toasting, brush the bread with Fody Garlic-Infused Olive Oil. The oil has the flavour of garlic but not its fructans, as these don’t dissolve in fat. With the pesto, check the ingredients: most shop-bought versions contain garlic, and some contain cashews too.
Method
- Heat a griddle pan over a high heat. Brush the bread on both sides with the garlic-infused oil.
- Toast the bread for 2 to 3 minutes on each side until golden. Cut each slice in half diagonally.
- Halve the mozzarella balls, tomatoes and prosciutto slices. Thread them onto the skewers with the olives and basil leaves, varying the order as you go.
- Spoon the pesto into a small bowl and draw the back of a spoon through it in a spiral. Set the bowl on a board or platter, arrange the bread and skewers around it and drizzle with a little olive oil.
Tips
- If you can’t find a suitable pesto, blitz 40 g basil leaves, 2 tbsp pine nuts, 30 g grated Parmesan and 80 ml garlic-infused oil until smooth and season with salt.
- The skewers can be assembled 2 to 3 hours ahead and kept covered in the fridge. Toast the bread just before serving.
- Mozzarella contains little lactose and is low FODMAP. If you are lactose intolerant, use lactose-free mozzarella and cut it into cubes.
