Tasty but the egg sauce didn’t quite turn out as expected. From seriouseats.
pesto cherry tomatoe caprese salad
adapted from honest cooking
1/3 cup of cubed fresh mozzarella or mini bocconcini
20 cherry tomatoes
4 tablespoon pesto (from the Jaime Oliver book)
3 tablespoon thick yogurt (Greek)
Drain the bocconcini and pat try. Cut the cheese in half or cubed to matched the tomatoes. Rinse and pat dry cherry tomatoes. In a large bowl combine the mozzarella, tomatoes, pesto and yogurt. Salt and pepper to tatste. Set aside for least 1 hour to allow the flavors to marry.
mmmmm…i love fresh pesto!