Beautiful Romanella tomatoes. That's what they are. Absolutely gorgeous! This Italian variety of tomatoes is just a bit bigger than cherry tomatoes and slightly oblong. Used them to make a lip-smacking antipasto with marinated bocconcini. The latter, in case you're wondering, are bite-sized fresh mozzarella balls. Bocconcini literally means "small mouthfuls" in Italian. As i am typing, I see the rain outside my window, and I feel glad that i made them yesterday. This cold appetizer was the perfect way to say goodbye to summers!
Bocconcini are perfect for marination as their spongy texture absorbs flavours well. For 4 servings, you could take about 20 bocconcini. Drain out the whey water that they come in. Place in a bowl and toss with:
1 tsbp olive oil
1 tbsp balsamic vinegar
1/2 tsp freshly ground pepper
1 tsp Dijon mustard (optional)
1/2 tsp salt (optional)
You could throw in some chopped fresh basil as well. I skipped that as i rolled the bocconcini in basil leaves. Cover the bowl with cling-film and leave in refrigerator for 20 minutes.
To serve, you could skewer them on toothpicks with cherry tomatoes, with the bocconcini rolled in in basil leaves. If using romanella tomatoes like me, just halve each tomato before skewering. You could also simply place the basil leaf in between the two, instead of rolling. The basil leaf could be skipped altogether if you add chopped basil in the marination step. Many different ways...so just play with the marinated bocconcini and figure out what you like best!
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