Colourful tomato & bocconcini bites

Ways with bocconcini



Colourful and tasty tomato & Bocconcini
bites are great for parties

You can usually buy bocconcini -
the bite-size balls of mozzarella, 
 in most good cheese shops, larger supermarkets and delis.

Alternatively, use regular mozzarella and cut it into bite- size pieces.

Punnet of cherry tomatoes

Basil Leaves
Bocconcini
Salt to taste
Toothpicks

Halve the bocconcini balls and cherry tomatoes and slice any large basil leaves down the centre. Add one of each to a toothpick. Done!

Bocconcini with mint and chilli

 260 g/9 oz bocconcini mozzarella
1/4 tsp dried chilli flakes
1 tsp chopped fresh mint
1 1/2 tbsp extra virgin olive oil
Salt to taste
Drain the bocconcini and place in a bowl. Sprinkle with the chilli and mint and drizzle with the oil. Toss to coat each ball well in the herbs, spices and oil.
Cover and leave to marinate in the refrigerator for at least 1 hour. Allow the cheese to return to room temperature before serving.  Can be served with toothpicks.
Serves 4

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Roasted eggplant with tomatoes and goat's cheese make delicious small bites

 

Roasted eggplant with tomatoes and goat's cheese

 

Serves 6

Tomatoes and goat's cheese piled up on roasted aubergine slices are delicious and light small bites.

3 aubergine - sliced 3cm thick
300g cherry tomatoes - halved
150g  firm goat’s cheese or feta cut into 1cm dice
flat-leaf parsley - coarsely chopped
extra virgin olive oil
sea salt and black pepper 
 
Preheat the oven to 200°C fan/21 0°C/gas mark 7.
On a couple of baking trays arrange the aubergine slices with a little space between each slice. Brush the slices with oil on both sides and season the top.  Roast for 20 minutes, then turn them and cook for another 15—20 minutes until golden. Transfer the aubergine slices to a large roasting dish

Season tomatoes and place in a bowl;  pour 1 to 2 tablespoons of oil over the tomatoes and gently toss, then mix in the goat’s cheese.
Pile this on top of the aubergine slices and return to the oven for 4—5 minutes to warm through, then leave to cool. Scatter with lots of chopped parsley.

Transport in the roasting dish covered with foil.




It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au