Tomato and Mozzarella "fondue"

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is so good and fast to make for a tasty starter. Adapted from: Easy Entertaining with Michael Chiarello Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.

Ingredients Nutrition

Directions

  1. Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water.
  2. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole.
  3. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!
  4. Tomato Sauce:.
  5. Open the can of tomatoes, pour off the juice, and discard.
  6. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
  7. Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic.
  8. Add tomato pulp, stir to combine, and reduce the heat to a simmer.
  9. Simmer for about 5 minutes. Season, to taste, with salt and pepper.
  10. Serve as a dipping sauce for the bocconcini.

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