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bocconcini slice multi-colored baby thin scallions handful basil parsley extra-virgin olive oil salt Bread
Viewed: 10 - Published at: 7 years agoIngredients
- 1 pint/tub bocconcini, small bites fresh mozzarella in water
- 1 slice, 1/4-inch thick slice prosciutto
- 1 pint multi-colored baby or grape tomatoes or red grape tomatoes
- 4 thin scallions, whites and greens, trimmed
- A handful basil leaves, thinly sliced
- A handful flat-leaf parsley, finely chopped
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 slices peasant bread
Method
- Halve the cheese bites and add to a serving bowl.
- Finely dice the ham, then halve the tomatoes and add to bowl with the cheese.
- Thinly slice the scallions and herbs, add to the bowl and dress salad with a liberal dose of olive oil, and salt and pepper, to taste.
- Char the bread in a hot oven or under the broiler and serve with the salad for topping.
