These colourful mozzarella balls with sun-dried tomatoes and basil are so easy to make – and they look great too.
- 150g pack (20) mini mozzarella balls, drained
- 6 pieces sun-dried tomato, from jar of sun-dried tomatoes in oil, each cut into 3 or 4
- 20 basil leaves
- 20 cocktail sticks
Put a mozzarella ball on each cocktail stick, followed by a piece of sun-dried tomato, then dip the basil leaves in the oil from the tomatoes and put them on the cocktail sticks.
Serve on a platter and drizzle with a little oil.
Top tip for making Pisa Mozzarella
These can be made ahead, though no more than 2 hours before serving, and kept chilled. Add anchovy strips, if you like.