220g | Cherry Bocconcini |
220g | Bambini Bocconcini |
2 punnets | vine ripened cherry tomatoes |
basil leaves | |
sea salt | |
cracked pepper | |
olive oil | |
balsamic vinegar |
1 | Remove Bocconcini and tomatoes from the fridge a half an hour prior to serve. |
2 | Arrange basil on a plate in a large circle to form the "leaves" of your wreath. |
3 | Next scatter tomatoes and assorted Bocconcini over the basil leaves. |
4 | Serve with sea salt, cracked pepper, a drizzle of olive oil and balsamic vinegar. |