Tomato and bocconcini
Tasty little tapas
Ingredients
Makes 16
½ cup sundried tomato and Kalamata olive chutney
16 small tomatoes, tops removed and hollowed out
16 small balls bocconcini
16 small bamboo skewers
basil sprigs for garnish
Method
Place chutney in the tomato shells.
Top with a ball of bocconcini and add a skewer.
Serve garnished with basil.