Tomato Salad with Toasted Bocconcini

Prep Time: 20 minutes

Cooking Time: 10 minutes

Special Tools: Pasta roller or rolling pin (optional)

Feeds: 4

Remember, the key to something as simple as this is great ingredients, so take the time to visit a local farmer’s market, or better still, make the trip to Prairie Gardens, it will be well worth the trip! Use a variety of colors, shapes and sizes, as each variety will provide a range of flavors.

1 lb. fresh heirloom tomatoes, ripe

8 pc. bocconcini

2 oz. fresh basil, try some different varieties

2 oz. first press canola oil, I enjoy Mighty Trio Organics

4 slices white bread, Pullman loaf, unsliced if you can

2 oz. clarified butter or cooking oil

Salt and pepper to taste

Using a serated knife, thinly slice the bread into four slices

Using a pasta roller, a rolling pin, or even a bottle of wine, roll the bread slices out as thinly as possible

Slice the bocconcini in half and lay four pieces at one end of each slice of pressed bread

Proceed to roll the bread up, much like you would roll up sushi or a tortilla wrap

Cut the tomatoes into wedges and place in a bowl

Tear the basil leaves gently and place in the bowl

Season the tomatoes well with salt and pepper and then drizzle with oil

Heat a frying pan to medium heat

In stages, add a small amount of to pan and place the “cheese bread” in the pan, browning the bread on all sides, much liking making grilled cheese, I recommend placing the bread in the pan opening side down first to allow it to seal

Remove the “cheese bread” from the pan and slice into 3-4 pieces

Assemble the plate by placing the tomatoes on the plate, followed by the toasted bocconcini, and serve!

Who’s hungry?