I don’t know anyone who doesn’t like fresh mozzarella. In this recipe there is no cooking involved—just dress up cherry tomatoes and the bocconcini using fresh basil, pretty lemon curls, and a sprinkling of red pepper flakes.
MAKES ABOUT 32 BOCCONCINI & 20 TOMATOES
GET IT FLAVORED
1 LB bocconcini, drained
10.5 oz pack cherry tomatoes
3 TB basil, cut into ribbons
1 TB red pepper flakes
curls from 2 lemon
2 TB EV olive oil
Maldon sea salt flakes
Toss everything together in a bowl. Transfer to plate and drizzle with a little more olive oil and toss on some sea salt.
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