Serves 6

Prep time 15 min.


4 cups small (1 1/2oz. each) fresh mozzarella balls
[or 24 mini fresh mozzarella balls], packed in water

24 medium fresh basil leaves

1 can (8oz.) Del Monte® Tomato Sauce

2 Tbsps. water

½ tsp. freshly ground black pepper

1 Tbsp. olive oil

1½ tsps. balsamic vinegar

24 small wooden picks


  1. Cut each cheese ball in half; then cut each half in thirds. If using mini mozzarella balls, do not cut.

  2. Place a basil leaf on a cutting board. Place a piece of cheese in the center of the leaf and pull ends of leaf over cheese, overlapping slightly. Secure with a wooden pick. Repeat with remaining basil and cheese.

  3. Whisk together tomato sauce, water, pepper, oil and vinegar in a small bowl.

  4. Just before serving, pour sauce mixture on a rimmed serving platter; arrange skewers, pick-ends up, over sauce. Garnish sauce by drizzling with additional balsamic vinegar, if desired.


NOTE: Fresh mozzarella balls, commonly called bocca or bocconcini (mini-size) mozzarella, are found in the supermarket’s specialty cheese section. If only large mozzarella is available, cut into ¾-inch pieces.

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