Casalingo Sopressa Caprese Salad Skewers

Published 12th October, 2021

Cuisine: Italian   Serves: 4

Preparation: 30 Mins


  • 200gm Baby Boconcini
  • 200gm Casalingo Sopressa
  • Basil Leaves
  • Cherry Tomatoes
  • Parsley Leaves
  • Cracked Black Pepper
  • Bamboo Skewers

Basil Pesto

  • 30gm Parmesan, grated
  • ¼ Cup Toasted Pinenuts
  • 2 Cloves Garlic
  • Sea Salt
  • Black Pepper
  • 1½ Cups Basil Leaves, roughly chopped
  • ½ Cup Parsley Leaves
  • ½ Cup Olive Oil


  1. To make the basil pesto, in the bowl of a food processor, process the parmesan, pinenuts, garlic, basil and flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper
  2. Wash the basil, parsley leaves and cherry tomatoes well. Drain the baby bocconcini on paper towel.
  3. Thread the baby bocconcini, sopressa, basil leaves and cherry tomatoes onto the bamboo skewers, arrange on a platter, grind over some cracked black pepper and serve with the basil pesto