Fresco Cheese

Bocconcini Caprese Salad

Serves: 4

180g Fresco Bocconcini, drained and halved
3 tomatoes, sliced 5mm thick
1 avocado
1 tablespoon of olive oil, extra virgin
½ cup basil leaves, torn
black pepper, ground, to taste
Ciabatta bread, sliced

5 minute preparation time

  1. Halve and peel avocado then slice lengthways.
  2. Layer four serving plates with tomato slices topped with avocado slices. Place bocconcini halves flat down in the seed nook of the avocado.
  3. Sprinkle each serve with olive oil, torn basil leaves and black pepper.
  4. Serve with ciabatta slices on the side.