Skip to content
Tomato, mozzarella, and pesto candy cane recipe

Tomato, mozzarella, and pesto candy cane recipe

19 ratings

Serve a showstopping Christmas side that's sure to impress with this colourful tomato and mozzarella salad presented in a festive candy cane shape. Just add a nutty walnut pesto and toasted French stick slices. See method

  • Serves Serves 6-8
  • 20 mins to prepare and 2 mins to cook
  • 297 calories / serving
  • Vegetarian

Ingredients

  • 720g Tesco mozzarella
  • 3 x 240g packs mozzarella
  • 500g pack tomatoes on the vine
  • ½ French stick, sliced and toasted, to serve
  • sea salt, to serve (optional)

For the pesto

  • 25g walnuts
  • 40g basil, plus extra leaves to garnish
  • 100ml olive oil
  • 1 garlic clove
  • 25g Tesco Italian Pecorino Cheese, grated

Each serving contains

  • Energy

    1235kj
    297kcal     15%

  • Fat

    22g 31%

  • Saturates

    7g 34%

  • Sugars

    2g 2%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 15.7g Protein 9.8g Fibre 1g

Method

  1. For the pesto, heat a small frying pan over a low heat. Cook the walnuts over a low-medium heat, shaking the pan occasionally, until lightly toasted, then set aside to cool.
  2. Put the walnuts in a mini food processor with the remaining pesto ingredients and whizz until smooth. Season to taste.
  3. Slice the mozzarella and tomato. On a large board, alternate the mozzarella and tomato slices (use the larger central pieces) in a candy cane shape, spreading with a little pesto every now-and-then. Scatter with sea salt, if liked.
  4. Serve with the toasted French stick slices and any extra pesto on the side.

See more Christmas starter recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.