Tomato and Bocconcini Caprese

Name: Tomato and Bocconcini Caprese
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Ingredients

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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

Directions

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.