2 large ripe tomatoes, cut into slices
1 tub 200g Tre Stelle Bocconcini Medallions, drained
60 ml fresh basil leaves
45 ml olive oil
sea salt and freshly ground black pepper to taste
On a medium platter, alternate and overlap the tomato slices with the tre Stelle Bocconcini Medallions. Randomly arrange basil leaves on top; drizzle with olive oil and season with salt and pepper. Makes 2-4 servings.