Day 24: Tomato, Basil and Bocconcini antipasto

Tonight I had to head to a dinner party and bring along a salad. Knowing there would be a lot of green salads, I decided to bring a Tomato, Basil and Bocconcini antipasto. Something quick and easy for both Talia and I to make!

Gee, the photo doesn't look that crash hot ... but it tasted much better than it looked!

Ingredients

• 6 vine ripened tomatos
• 2 tubs Bocconcini (220gms each)
• 1 bunch of fresh basil
• sea salt
• cracked black pepper
• good quality extra virgin Olive Oil
• good quality Balsamic Vinegar (sticky balsamic glaze preferred)
• good quality Basil Pesto (if desired)

 

Method

1. Slice the ends of each tomato, then slice into half or thirds
2. Drain Bocconcini Balls and slice them into half or thirds
3. Place tomato slices onto a plate. (For a stronger basil marinade place a small amount of good quality basil pesto onto each slice)
4. Tear basil leaves and place one left over each tomato. Layer with a slice of bocconcini
5. Season with sea salt and cracked black pepper and pour over good quality extra virgin Olive Oil and drizzle with Balsamic vinegar.
6. Optional: Use a tooth pick to secure each tomato slice, basil leaf and bocconcini slice.
7. Serve as an entree.

Notes: The key to this dish is always using fresh ingredients (basil, tomato and bocconcini) and the highest quality Olive Oil or Basil Pesto.