Pisa Mozzarella recipe

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makes: 20

Nutrition per portion

Calories 23 kCal 1%
Fat 2g 3%
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  • 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.

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