Tomato and bocconcini
Use as part of a tapas selection or increase this recipe and add to a barbecue meal.
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]|
|- saturated fat||0.2g|