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Insalata Caprese

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Serves: 4
3 large vine-ripened tomatoes
250g / 9 oz bocconcini (fresh baby mozzarella cheese)
12 basil leaves
3 tablespoons extra virgin olive oil
4 basil leaves, extra, roughly torn

Slice the tomato into twelve 1cm / 1/2 inch slices. Slice the bocconcini into 24 slices the same thickness as the tomato.

Arrange the tomato slices on a plate, alternating them with 2 slices of bocconcini and placing a basil leaf between the bocconcini slices.

Drizzle with the olive oil, sprinkle with the torn basil and season well.

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