1 pound Mike’s Deli bocconcini
1 container cherry tomatoes
1 Mike's Deli round foccacia
fresh basil
olive oil
1 tablespoon parmigiano
6 shelled walnuts halved
1 clove garlic
salt and pepper
40 wood skewers


Preheat oven to 350 degrees.
To make the pesto, pick and wash 40 leaves of basil and put into the blender with the garlic clove, the walnuts and a pinch of salt and pepper.
Turn blender on and through hole in the to slowly start to drizzle oil.
Continue to blend until a paste like consistency forms.
With a rubber spatula, remove pesto from blender to a mixing bowl.
Stir in parmigiano cheese.
Add a little more salt and pepper to taste.
Cut bocconcini into ½ inch rounds, toss in olive oil, salt and pepper.
Bake in oven for 5-7 minutes or until in a light golden brown.
Allow to cool.
Wash and dry tomatoes.
Skewer foccacia, mozzarella, tomato, the mozzarella again and finish with foccacia.
Makes approximately 40 skewers.