Do you love bocconcini salad? Are you still dreaming up ways to enjoy the freshness of those heirloom tomatoes? This is an adaptation of a recipe that I found in a fabulous book called 320 Italian Recipes.
Simply cut one baguette into half-inch angled wedges, brush with olive oil, sprinkle with dried basil and toast until lightly browned.
Then using 6 inch bamboo skewers, thread toasts, a fresh basil leaf, heirloom cherry or grape tomatoes, and teardrop bocconcini.
Bake until tomatoes are plump but do not let the bocconcini melt completely. Remove and drizzle with olive oil and balsamic vinegar reduction.
If you are a little hungrier then try this fresh and yummy variation fashioned by my daughter Larkin. A perfect dish for lunch in the garden.
Bocconcini Pasta Salad
Cut together fresh cucumber, heirloom tomatoes, bocconcini, fresh basil, basil flavoured olive oil and a pinch of salt. Serve on your favourite pasta and drizzle with balsamic reduction glaze.
