1 lb (454 g) of Mucci Farms
½ cup Naked Leaf Living Basil leaves
1 tub (385 g) of pearl bocconcini cheese
Extra-virgin olive oil
Sea salt and ground black
· Arrange the tomatoes and bocconcini onto 4 plates.
· Drizzle with olive oil.
· Sprinkle with salt and pepper.
· Garnish with basil and serve with sourdough or Italian country bread.