26
Roberto Caruso
2 large heirloom tomatoes
8 cocktail bocconcini
1 1/2 tbsp balsamic glaze
1 tbsp olive oil
1 to 2 tbsp small Thai basil leaves
1/4 tsp Maldon sea salt
Cut tomatoes crosswise into thick slices. Arrange on a platter along with bocconcini. Drizzle with balsamic glaze and olive oil. Sprinkle with basil and Maldon salt.
Calories 237, Protein 18g, Carbohydrates 5g, Fat 15g, Fibre 1g, Sodium 150mg.