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Bocconcini and guacamole bites


15 minutes



Bocconcini and guacamole bites
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22 ml (1 1/2 tbsp.) vegetable oil
30 ml (2 tbsp.) basil pesto
24 balls of bocconcini cheese, drained
Salt and freshly ground pepper
6 slices of walnut bread
125 ml (1/2 cup) guacamole
12 cherry tomatoes, cut in half
24 small basil leaves
24 toothpicks


  1. In a vacuum-tight container, mix the oil, pesto and bocconcini.
  2. Season, cover and let marinate for 4 to 6 hours.
  3. Stir a few times in between.
  4. Cut each slice of bread in 4 and spread guacamole on each piece.
  5. Lightly drain the bocconcini.
  6. Pierce a ball, half a tomato and a basil leaf with a toothpick and place on a slice of bread.
  7. Repeat with the remaining toothpicks.
  8. Season and serve on a tray.


If time permits, let the cheese marinate overnight so the flavour of the pesto becomes more pronounced.

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