I don’t know anyone who doesn’t like fresh mozzarella. In this recipe there is no cooking involved—all you have to do is dress up cherry tomatoes and bocconcini using a flurry of fresh basil, pretty lemon curls, and a sprinkling of red pepper flakes. It’s the definition of a creative cheese plate.

As part of my recipe agenda of food in the shape of a ball, these bocconcini, or mini fresh mozzarella balls, do their best to get livened up dressed up for a party. A super simple and quick way to entertain in style.

MAKES ABOUT 32 BOCCONCINI & 20 TOMATOES

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1 LB bocconcini, drained
10.5 oz pack cherry tomatoes
3 TB basil, cut into ribbons
1 TB red pepper flakes
curls from 2 lemons
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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