Bocconcini is mild, unripened mozzarella cheese formed into balls and stored in brine. The delicate flavour is perfect for combining with fresh tomatoes, basil and balsamic vinaigrette. Arrange overlapping layers in rows for an elegant platter; serve with warm sliced baguette. To serve individually, allowing two layers per person. Each tomato will be about four slices so plan on half a tomato per person. Recipe and photo courtesy of Foodland Ontario
Preparation Time:Â 15 minutes
Serves 4
2 small to medium Ontario greenhouse tomatoes, sliced 1/2-inch (1 cm) thick
8 fresh Ontario basil leaves (of similar size)
4 oz (125 g) Ontario bocconcini cheese, drained and sliced 1/2-inch (1 cm) thick
1/4 cup (50 mL) olive oil
4 tsp (20 mL) balsamic vinegar
Freshly ground black pepper and coarse salt
1/4 cup (50 mL) finely chopped Ontario chives (optional)
On platter, arrange layer of tomato slices. Top with sliced cheese and basil. (You may need more than 1 slice of cheese depending on shape.) Repeat once for individual plates. Just before serving, drizzle with oil and vinegar. Sprinkle with salt and pepper to taste. Garnish with chives, if using.
Nutritional Information:
1 serving
PROTEIN: 7 grams
FAT: 20 gram
CARBOHYDRATE: 6 grams
CALORIES: 226
