Food Revolution Tomato & Bocconcini Appetizer

June 6th, 2011 No Comments Tags: ,

I served this fab meatless dish some time ago for company. It is a perfect twist on my famous Tomato Salad posted June 21, 2010. It provides maximal enjoyment with minimal work. My kind of dinner accompaniment, that’s for sure!!

ripe vine tomatoes (room temperature)
bocconcini cheese (medium sized)
olive oil
fresh washed, chopped basil
crushed garlic cloves
salt, pepper to taste

A few hours before serving prepare the following: cut the bocconcini cheese widthwise about a quarter of an inch thick and add to a mixing bowl. Pour a generous amount of olive oil over the cheese pieces. Add fresh chopped basil a few cloves of crushed garlic, salt and pepper to taste. Combine all ingredients, cover and refrigerate.

About half an hour before meal time prepare the tomatoes by cutting them into a third inch wide slices and arrange them on a serving platter that has lifted sides to hold the olive oil mixture. Arrange the marinated bocconcini slices on top of the tomato slices. Using a spoon combine the olive oil mixture then add some to the top of each tomato. Garnish your dish with basil leaves and allow to remain in room temperature until serving.

I included a basket of cut up olive bread (focaccio will do swimmingly too) to serve as my guests’ personal Zamboni olive oil picker upper on the table. There wasn’t much talking at the table which is a good sign that people were enjoying the food. I bought red, yellow and orange tomatoes. If they had purple ones I would have added that into the mix as well. Not only was it visually pleasing but tasted fab as well.

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