Recipe provided by award-winning cookbook author Joanne Weir.
1 to 1 ½ cups assorted color and shape cherry tomatoes (red, orange, and yellow color; pear, round, or grape shaped)
1 cup small bocconcini, ¾-inch diameter, drained well
1 (6 oz.) can Lindsay Crafted Green Ripe Olives, drained
2 tablespoons extra virgin olive oil
6 basil leaves
Large pinch salt
Large pinch crushed red pepper
Combine the cherry tomatoes and bocconcini in a bowl.
Drizzle with extra virgin olive oil and sprinkle with salt and crushed red pepper. Add olives.
Just before serving, roll the basil leaves on top of one another and slice into thin strips.
Add the basil and gently spoon mixture into a wide, shallow serving bowl.
Serve at room temperature with frilled bamboo toothpicks for a colorful side dish.
