Mozzarella Bocconcini with Pesto and Sun-Dried Tomatoes

Mozzarella bocconcini tossed in fresh basil pesto with sun-blushed tomatoes makes a bright, simple dish that’s perfect as a light lunch, starter or antipasto. Serve with crackers or chargrilled crostini for an easy, elegant bite.

This recipe is incredibly quick—ready in about five minutes—and full of flavour. The combination of creamy bocconcini, herbaceous pesto and sweet sun-blushed tomatoes is simple but striking.

Two tips for the best result: make the pesto fresh and choose high-quality bocconcini. Homemade pesto elevates the dish with vibrant basil and nuts, and a soft, creamy mozzarella di bufala (not a firm, rubbery variety) provides the ideal texture.

Ingredients – what you need

The photo below shows the ingredients and some handy pointers so you can gather everything before you start.

• Mozzarella bocconcini – choose mozzarella di bufala or another high-quality, soft and creamy bocconcini. They should be tender and round, not firm.
• Sunblushed tomatoes – also called semi-dried tomatoes; sweet, juicy and flavourful. If unavailable, use sundried tomatoes packed in oil.
• Basil – fresh leaves, unbruised, for the best pesto flavour.
• Pine nuts – classic in pesto; swap for walnuts, cashews, almonds or pistachios if preferred.
• Parmesan – grated Parmigiano Reggiano or Pecorino Romano for authentic savoury depth.
• Garlic – a small clove, or half of a large clove, to keep the garlic bright but not overpowering.

Step by step photos and recipe instructions

Make the pesto – Combine the basil, nuts, garlic, cheese, olive oil and a pinch of salt and pepper in a bowl and blitz with a hand-held blender until smooth. Alternatively, pound the ingredients in a mortar and pestle for a more rustic texture.

Toss everything together – Place the bocconcini and sun-blushed tomatoes in a mixing bowl. Add the pesto and gently toss until the bocconcini are evenly coated.

Transfer to a serving bowl and serve immediately as a salad, side or antipasto with crackers or toasted crostini.

Top tips and recipe FAQs

• Ways to make pesto – An immersion (hand) blender is quick and convenient. You can also use a small food processor or a mortar and pestle. A mortar and pestle gives a more textured, traditional pesto.
• Bring the bocconcini to room temperature – Remove the mozzarella from the fridge at least 30 minutes before serving; it tastes much better and has a silkier texture when not ice-cold.

Serving suggestions

As part of an antipasto platter, serve alongside crunchy snacks, flatbreads, or marinated olives. The bocconcini mix also works wonderfully stuffed into a Piadina or between slices of rosemary focaccia for a fresh sandwich filling. It pairs well with grilled meats or fish, or simply enjoy it straight from the bowl with a fork.

More Italian appetizers you might like

• Grissini – Italian breadsticks
• Pizza rustica – a savoury Italian pie
• Insalata russa – a classic Russian-style salad
• Burrata with crispy ‘nduja and gremolata
• Mozzarella in carrozza – fried mozzarella sandwiches

If you try this Mozzarella Bocconcini appetizer or any other recipe, please leave a rating or comment to share how it turned out. It’s always lovely to hear feedback and tips from people who have made the dish.