For this recipe, I like to use ripe plum tomatoes and the little balls of mozzarella, known as the bocconcini. Presented on lettuce leaves with a few slices of onion, croutons, and a sprinkling of good olive oil, it makes a beautiful and tasty presentation for the first course of a summer dinner.

Tomato-Mozzarella Fan

Category

Category name

Serves

1

Ingredients

  • 1 large, ripe plum tomato
  • 1 mozzarella bocconcini (bite-sized ball)
  • 2 butter lettuce leaves
  • Sliced sweet onion
  • 1 small slice toast, diced into ½-inch croutons
  • Extra virgin olive oil
  • Salt
  • Freshly ground pepper
  • Basil sprigs, for garnish

Method

Using a serrated knife, cut four horizontal slits into the tomato, about ¾ of the way through. Cut the mozzarella ball into four wedge-shaped slices; insert the mozzarella wedges into the tomato. Arrange the tomato-mozzarella fans on the lettuce leaves. Sprinkle with the onion, croutons, salt and pepper, and drizzle generously with olive oil. Garnish with a basil sprig and serve.