Recipe courtesy of Geoffrey Zakarian

Tomato and Bocconcini Caprese

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

Directions

  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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