- 1/4 cup [60 mL] olive oil
- 2 tablespoons [30 mL] red wine vinegar
- 1 tablespoon [15 mL] drained capers
- 1/4 cup [60 mL] finely chopped fresh Italian parsley
- 1/4 cup [60 mL] finely chopped fresh basil
- 1/4 cup [60 mL] finely chopped fresh chives
- 4 round 'bocconcini' cheeses [sold in brine], slices
- Salt and pepper, to taste
- 4 Italian tomatoes, sliced
- A little sugar
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- Beat together olive oil and red wine vinegar; leave to rest at room temperature, for 30 minutes.
- Into a bowl, mix together drained capers, finely chopped fresh Italian parsley, basil and chives.
- Lay bocconcini slices side-by-side onto a serving plate, then sprinkle slices with capers mixture; salt and pepper.
- Lightly sprinkle Italian tomato slices with sugar, then top bocconcini slices with tomato slices.
- Sprinkle all over with olive oil mixture, and serve.
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