A delicious take on the traditional Caprese Salad. But hot, melted, and encased in delicious portobello mushrooms.
| 110g | Bambini Bocconcini |
| 4 | portobello mushrooms |
| 1 | punnet cherry tomatoes |
| 2 cloves | garlic, crushed |
| salt and pepper | |
| olive oil | |
| balsamic glaze | |
| fresh basil |
| 1 | Preheat the grill. |
| 2 | Remove stems from mushrooms. Place on a baking tray. |
| 3 | Halve the cherry tomatoes. |
| 4 | Combine the tomatoes in a bowl with crushed garlic, salt & pepper, a dash of olive oil and the Bambini Bocconcini. Toss to coat. |
| 5 | Spoon the mixture onto the mushrooms. Grill until the bocconcini starts to melt, about 6-8 minutes. |
| 6 | Serve immediately with a drizzle of balsamic glaze and fresh basil. |
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