The classic Italian appetizer!
|3||strips Schneiders® Bacon|
|3||Bocconcini (the bigger ones)|
|1||bunch Fresh Oregano|
|3 tbsp||Olive Oil|
|1 tbsp||Balsalmic vinegar or reduction|
|Salt and Pepper|
Cut your tomatoes into ½” thick slices and arrange them in one layer in a colander.
Season them liberally with salt and cover with lots of oregano. We’re going to let this sit for a while to let the salt pull a lot of the water out of the tomato. This will intensify the tomatoey goodness. Plus it will allow time for the oregano flavours to infuse as well.
Fry up a few strips of bacon nice and crispy. You can cut them into thirds if you wish at this point.
Once your bacon is done, you’ll notice the tomatoes have released some water. If you let them sit even longer, they’ll be even better! Pat them dry and toss them with olive oil and black pepper. We won’t need any more salt.
Arrange your tomatoes on a plate and place a large leaf of basil on each slice
Then top with a bit of bacon
Then a slice of bocconcino
And finally a drizzling of balsamic vinegar. So simple, so delicious.
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