Preheat a grill plate over high heat. Brush eggplant slices with oil and cook for 3 mins per side, until browned.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Place 1/2 of eggplant on prepared tray. Top with tomato slices, basil and 1/3 of bocconcini. Top with eggplant, 1/2 of remaining bocconcini, pancetta then remaining bocconcini. Bake for 12 mins, until cheese melts. Season and serve with extra oil and basil.
Combine the garlic, chili pepper, oil and pinch salt in a medium bowl. Add the baby bocconcini and mix well. Let stand for 30 mins.
Halve the prosciutto slices crosswise, then halve again lengthwise.
Drain the bocconcini, reserving the marinade. Wrap a piece of prosciutto and a basil leaf around each bocconcini and secure with a toothpick.
Serve drizzled with reserved marinade.
5 mins.
For the bocconcini skewers, thread bocconcini alternately with folded prosicutto
Heat oil in a large pan (big enough for the entire dish) and saute onions & garlic and brown chicken.
Add the tomatos, paste and vegetables.
Add all herbs and seasoning.
Bring sauce to a boil and then simmer for 20-30 minutes.
Once sauce is set to simmer, prepare pasta.
When water for pasta is boiling, add the bocconcini to the sauce and stir through. You're aiming for the cheese to be a little melty but still hold most of it's shape.
When pasta is ready, serve and enjoy!
Belissimo!
eat. Saute onion and garlic for 4-5 mins, until golden
ontinue to layer the tomato, bocconcini (baby fresh mozzarella balls), and
ice and continue to stir for one minute.
Add the
Heat pan.
Brush chicken breasts with olive oil.
Place in pan and lightly golden each side for 2-3 minutes, or until cooked.
Place tinned tomatoes, garlic, chicken stock and chopped brown onion in pan over chicken.
Simmer for 4 minutes.
Add sliced bocconcini and cover pan for 5 mintues, or until cheese is melted.
Serve using basil leaves for garnish.
side in a warm place for 5 minutes or until bubbles
Combine the oil, vinegar and basil in a medium bowl. Add the cheese and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes.
Drain cheese and discard the marinade.
Wrap each cheese in a piece of rocket.(The larger rocket leaves work best ). Place on top of a tomato half and spear with a toothpick.
Combine tomatoes, basil, oil, vinegar and garlic in medium bowl. Set aside 15 mins for flavors to develop.
Meanwhile, cook pasta in boiling, salted water according to package directions. Rinse under cold water; drain well.
Combine pasta, tomato mixture, peas, beans and bocconcini in large bowl. Toss well and season to taste. Serve with crusty bread.
Preheat the oven to 450\u00b0F. Lightly grease two baking pans.
Place pizza crusts on prepared pans. Spread with pasta sauce. Top with salami, tomato and bocconcini.
Bake for 15 mins, until crust is crisp and cheese is melted. Sprinkle with basil. Serve with salad greens.
Preheat the oven to 350\u00b0F. Lightly grease a shallow baking dish.
Combine ground lamb, breadcrumbs, pesto, onion, parsley and Parmesan cheese in a food processor. Process until well combined. Roll into 16 even balls.
Heat oil in a large skillet on high heat. Cook meatballs 2-3 mins, turning, until golden. Transfer to baking dish. Add tomatoes.
Bake 10 mins. Top with bocconcini; bake for a further 4-5 mins, until cheese melts. Serve with salad and crusty bread.
Preheat oven to 400\u00b0F. Cut six 4-inch circles from each sheet of pastry with a cutter. Ease into shallow cake pans, allowing excess pastry to overhang.
Fill each pastry case with an even amount of tomato, bocconcini, and basil. Season to taste.
Fold overhanging pastry back over filling, leaving center of each tartlet exposed. Brush with egg.
Bake for 10-15 minutes, until pastry is puffed and golden.
To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.
To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.
On large plate, toss the onion with the vinegar and a pinch of salt.
Spread in a single layer and let sit for 20 minutes to pickle.
In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
Fill 4 martini glasses with the tomato salad, bocconcini and onions.
Slice the tomatoes into twelve 1/2-inch slices.
Slice the bocconcini into twenty-four 1/2-inch slices.
Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400\u00b0F/190\u00b0C with a few thinly sliced garlic cloves for about 5 minutes.
To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.
If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.
Serve either at room temp or refrigerate till serving time.
over with plastic wrap. Steam for about 10 minutes (this cools
et the fried cheese cool for at least 7 minutes before