Ingredients

Method

• 250 g Italian tomatoes
• 200 g pink Bella tomatoes
• 200 g baby Rosa tomatoes
• 500 g bocconcini
• 250 g fresh basil pesto
• Maldon sea salt
• freshly ground black pepper
• extra virgin olive oil
• balsamic vinegar
• 30 g fresh basil

Method

Ingredients

Slice the Italian tomatoes and halve some of the pink Bella and baby Rosa tomatoes. Arrange the tomato and bocconcini around the outside of a large round platter to create a wreath. Spoon some pesto over it, season, drizzle the olive oil and a little balsamic vinegar in the centre, and garnish with fresh basil leaves.