Ingredients:
½ cup unsalted butter, softened
1 Tbsp sugar   
½ cup fresh grated parmesan cheese
¼ tsp black pepper
1 ¼ cups flour 
bocconcini slices
cherry tomatoes, quartered
pesto oil
finely sliced basil

Preheat oven to 325. Line a cookie sheet with buttered foil. Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
Add flour and continue to mix at lowest speed until smooth dough forms. Scrape dough onto a work surface and roll into a uniform 1 ½ inch diameter cylinder. Cut crosswise into ½ inch disks and arrange on foil. Pierce dough randomly with a floured fork. Bake 35 minutes or until firm. Let cool on a wire rack.
Arrange one bocconcini slice on top of each shortbread disk and place in a skillet. Place in a warm oven just long enough to soften the cheese. Top each disk with ¼ cherry tomato, a drizzle of pesto oil and some sliced basil. Arrange on a platter and garnish with thinly julienned green onion and a cherry tomato, if desired.