Enjoy the salty flavor of green olives, the sweet taste of cherry tomatoes, and creamy bites of cheese in this colorful mixture. It makes a beautiful addition to an antipasto platter or assortment of cocktail nibbles. Serve at room temperature with frilly toothpicks.
1 to 1 ½ cups assorted cherry tomatoes (red, orange and yellow, plus a mix of pear, round or grape shaped)
1 cup small bocconcini (no more than ¾-inch diameter), drained well
6 ounces green olives, drained
2 tablespoons 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 the olive oil and sprinkle with the salt and crushed red pepper.
- Add the olives. Just before serving, stack the basil leaves on top of one another and slice into thin strips.
- Add the basil and gently spoon the mixture into a wide shallow serving bowl.