Tomato and Bocconcini Caprese
By Joelene
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Ingredients
- 1 vine-ripened red tomato
- 1 yellow tomato
- 1/4 cup currant tomatoes (or cherry tomatoes cut in half)
- 1 cup small fresh mozzarella balls ( bocconcini)
- 3 tablespoons extra-virgin olive oil, cold
- 1/4 cup loosely packed baby basil
- Kosher salt and freshly ground black pepper
Details
Preparation
Step 1
Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.
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