Galbani Mozzarella Appetiser

The first phase is to prepare the red sauce.

Wash the tomatoes and cut them in half.

Place the tomatoes in a large frying pan with olive oil, basil leaves and cook for about 10 minutes.

Blend together and then pour the tomato sauce into 3 ramekins, let it cool down.

Sieve the sauce to obtain a thin and smooth tomato passata.

Then, prepare the pesto sauce.

Peel the the garlic clove and crush into a purée.

In a bowl, add the grated Galbani Parmigiano Reggiano DOP, the extra virgin olive oil and the pine nuts. Blend together

After a few minutes of blending, add the garlic and basil. Then, blend again until smooth.

Keep some pesto sauce for presentation and pour the rest into the 3 small glasses.

Finally, prepare your really easy to make skewers.

Thread the Galbani Mozzarella di Latte di Bufala Mini, cherry tomatoes and a slice of carpaccio and/or ham on to the skewers

Put everything on a dressing plate and serve with the dipping sauces.