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.