- Ripe cherry tomatoes
- Baby mozzarella (bocconcini) or regular mozzarella chopped into bite-sized pieces
- Fresh basil
- Sea salt
- Freshly ground black pepper
Have a bowl of ripe cherry tomatoes at the ready. Oh, and a bowl of baby mozzarella (bocconcini) or just regular mozzarella chopped into bite-sized pieces, bathed in some extra virgin olive oil, salt and pepper, and a crushed clove of garlic. Some nice fresh basil leaves, too. And a small bowl of mixed sea salt and freshly ground black pepper. Some sticks. You do the math.
From Leon: Family & Friends (Conran Octopus) by Kay Plunkett-Hogge and John Vincent.
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