Yield: 4 servings
Blend the pesto ingredients well (mint, pine nuts, olive oil, and garlic). Season with salt and pepper. Pour boiling water over the tomatoes, remove them after 30 seconds and peel them. Cut into quarters and seed. Mix in a little of the mint pesto. Cut the mozzarella cheese into 24 slices. On each skewer, alternate the tomato quarters and mozzarella slices, using three of each. Spread the mint pesto over the bread slices and stick a tomato-mozzarella skewer into each one.
Baker’s tip: You can also use olive bread instead of sun-dried tomato bread.
Recipe and photo credit: Beyond the Bread Basket, by Éric Kayser, published by Flammarion, distributed by Rizzoli, 2007