20 mini mozzarella balls
2 – 3 tablespoons fresh parsley, chopped
Kémia sundried tomatoes

1. Drain sundried tomatoes over a small bowl.
2. Place chopped parsley in sundried tomatoes extra virgin olive oil, and refrigerate for half an hour.
3. Drain mozzarella balls and arrange them on serving plates.
4. Top each mozzarella ball with one sundried tomato and fix it with a toothpick.
5. Garnish with chopped parsley and extra virgin olive oil mixture.
6. Serve and enjoy.

• For more flavor, combine parsley and basil leaves.
• You can add some chili flakes, minced garlic, salt, and cayenne pepper to the parsley mixture if you like spicy flavors.