Tomato and Mozzarella fondue |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 . Ingredients:
1 bunch fresh basil leaf, cleaned |
1 pint bocconcini, mozzarella pieces |
1 (28 ounce) can whole canned tomatoes |
3 tablespoons extra virgin olive oil |
1 tablespoon minced garlic |
salt & freshly ground black pepper |
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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