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250 g Italian tomatoes
200 g pink Bella tomatoes
200 g baby Rosa tomatoes
500 g bocconcini
250 g fresh basil pesto
Maldon sea salt
freshly ground black pepper
extra virgin olive oil
balsamic vinegar
30 g fresh basil
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Slice the Italian tomatoes and halve some of the pink Bella and baby Rosa tomatoes. Arrange the tomato and bocconcini around the outside of a large round platter to create a wreath. Spoon some pesto over it, season, drizzle the olive oil and a little balsamic vinegar in the centre, and garnish with fresh basil leaves.

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