1 to 1 1/2 cups assorted color and shape cherry tomatoes (red, orange and yellow color; pear, round or grape shaped)
1 cup small bocconcini cheese, 3/4 inch diameter, drained well
1 (6 oz) can green ripe olives, drained
4 Tbsp Delizia Basil Extra Virgin Olive Oil
6 basil leaves
large pinch salt
large pinch crushed red pepper
Combine the cherry tomatoes and bocconcini in a bowl. Drizzle with olive oil and sprinkle with salt and crushed red pepper. Add olives. Just before serving, roll the basil leaves on top of one another and slice into thin strips. Add the basil and gently spoon mixture into a wide shallow serving bowl. Serve at room temperature with frilled bamboo toothpicks for a colorful side dish.
Makes 8-12 servings