Tomato mozzarella pots with pesto genovese

Tomatoes with mozzarella is probably - together with melon and prosciutto - the most served starter at a dinner party. Both 20th century classics, both reminders of the time when Italian dishes other than Spaghetti Bolognese, Pizza and Lasagne finally started to make it big across Europe. I remember my mother preparing it for lunch, dinner and parties. Tomatoes and mozzarella everywhere.
The dish hasn't lost any of its appeal ever since and still proves to be a dinner party hit. Rather than having them sliced on a plate with a drizzle of olive oil and balsamic vinegar, I like to present them in little pots. Mini-mozzarella balls, cherry tomatoes, a drizzle of olive oil and a few dollops of green pesto.