Tomato and Bocconcini Caprese

1. 1

   Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away.

2. 2

   Cut the quarters into 1-inch pieces.

3. 3

   Scatter the cut tomatoes and currant tomatoes over a platter.

4. 4

   Distribute the mozzarella balls between the tomato pieces.

5. 5

   Drizzle with olive oil.

6. 6

   Sprinkle with basil and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.