Tomato and Bocconcini Caprese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 170
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 17
- Sodium
- 292
- Total: 10 min
- Active: 10 min
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
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.