Tomato and bocconcini

Use as part of a tapas selection or increase this recipe and add to a barbecue meal.

Tomato and bocconcini


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


Place chutney in the tomato shells.
Top with a ball of bocconcini and add a skewer.
Serve garnished with basil.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [16 Serves]
Energy 96kj
Protein 0.7g
Total fat 0.5g
- saturated fat 0.2g
Carbohydrates 3.7g
- sugars 3.7g
Fibre 0.6g
Sodium 16mg

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