12 cocktail tomatoes, about 3,5cm in diameter
150g tub of small bocconcini cheese
olive oil
salt and pepper
12 basil leaves
Trim a sliver off the base of each tomato so that it can sit on a plate.
Slice about 0,3 cm off the top of the tomato and scoop the pulp out with a teaspoon or back of a teaspoon.
Season the inside of the tomato with salt and pepper.
Slice the bocconcini in quarters and stuff a piece in each tomato.
Drizzle with olive oil and season again with salt and pepper.
Place a basil leaf on top of each tomato and serve.
My Whisk and I 