From “Gale Gand’s Brunch!” by Gale Gand (Potter). Serves 8.
Ingredients
1 pound fresh mozzarella
3 medium-size ripe white nectarines or peaches
1/2 cup pesto (see below) or store-bought
Olive oil, if needed
Directions
Cut the mozzarella into 3/4- inch cubes. Cut each nectarine into 6 wedges, and then cut each wedge in half (for a total of 36 pieces, meaning you’ll have a few extra to snack on). Use toothpicks to skewer alternating cubes of mozzarella and nectarine pieces, using 2 cubes and 2 nectarine pieces for each toothpick, and place them on a serving platter. Drizzle them with the pesto and serve. (If the pesto is too thick to drizzle, thin it with a little olive oil.)
Pesto
Makes about 1K cups.
Ingredients
2 cups packed basil leaves
2 large cloves garlic
1/2 cup olive oil
2 tablespoons unsalted butter, melted
1/2 cup pine nuts
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup grated parmesan cheese
Directions
Combine the basil and garlic in a food processor and pulse to chop. Add the olive oil, butter, pine nuts, salt, pepper, and parmesan and process until smooth and thick.
