Hot Coppa Caprese Skewers With Pesto Mustard
- 4 ounces bocconcini mozzarella, drained
- 1 small bunch fresh basil
- 1/4 pound hot coppa, thinly sliced
- 1 pint cherry tomatoes (get multicolored heirlooms if you can!)
- 3 heaping tablespoons whole-grain mustard
- 3 heaping tablespoons fresh basil pesto
- salt to taste
- sliced baguette or Italian bread
- extra-virgin olive oil, for drizzling
- Combine mustard and pesto in a small bowl.
- Season with salt to taste and serve alongside skewers.
mozzarella, fresh basil, hot coppa, cherry tomatoes, wholegrain mustard, fresh basil pesto, salt, italian bread, extravirgin olive oil
Taken from www.foodrepublic.com/recipes/hot-coppa-caprese-skewers-with-pesto-mustard/ (may not work)