Mexican Caprese Salad
2 packs bocconcini (Trader Joes) or any fresh mozzarella balls, cut each ball in half
2 – 1 lb. packs heirloom grape tomatoes (Trader Joes), each cut in half
1 ripe mango, cut into ½ inch pieces (optional)
Mexican pesto (recipe below)
Grated Cotija (or parmesan) cheese
1 bunch cilantro
2 large garlic cloves
3 Tbsp. roasted pine nuts
¾ tsp. salt
½ c. grapeseed oil
Combine all the above ingredients in a food processor or blender until smooth.
In a serving platter, combine the tomato halves, mango pieces and bocconcini halves. Toss with the pesto. Garnish with grated cotija cheese. Serve cold.