This just takes a good traditional Caprese salad up a notch. Grilling the tomatoes makes them sweet and juicy.
INGREDIENTS:
1 carton of grape tomatoes8 medium sized bocconcini
1/4 cup of fresh basil cut into chiffonade
4 tablespoons of extra virgin olive oil (or more!)
1 tablespoon of grape seed oil
salt and freshly ground black pepper
METHOD:
Toss grape tomatoes with 1 tablespoon of grape seed oil.
Preheat barbeque to medium heat. When grill is nice and hot, toss on the tomatoes. Cook covered for 1 minute only. Turn them over quickly and cooked covered for another minute. Remove before they start to split open.
Slice bocconcini into 1/4 inch thick slices.
In a platter, assemble tomatoes in the middle, surround with the bocconcini slices. Garnish with the olive oil, salt and pepper and basil. Serve warm with crusty grilled bread.
TIPS:
1. Do not overcook the tomatoes. 1 minute on each side is enough.
2. You can substitute the bocconcini with mozzarella di buffala, or Fior di Latte cheese.
