Bocconcini Salad



Several Bocconcini Cheeses
Fresh Ripe Tomatoes
Fresh Basil Leaves
Olive Oil

Slice the Boccoccini and Tomatoes to the same thickness, then alternate on a plate with Basil. Drizzle with Extra Virgin Olive Oil, or any Olive Oil infused with a good flavour (eg, from a jar of sun-dried tomatoes).

Note: Roma tomatoes are ideal, or at least try to get tomatoes of about the same diameter as the Bocconcini. Tomatoes should be ripe but still firm – usually you have to leave them in the sun for a few days to ripen, as they’re sold before fully ripe to prevent bruising.