Ingredient

• 4 ripe, room-temperature tomatoes
• 6 bocconcini, sliced
• fresh basil leaves, to serve
• basil pesto, to serve

Direction

1. Slice 4 ripe, room-temperature tomatoes into quarters horizontally. (Try a mix of red and yellow tomatoes for colour.)
2. Divide the tomato bases among serving plates.
3. Top the bases with 2 bocconcini, sliced, and small fresh basil leaves.
4. Add small dollops of basil pesto. Season.
5. Repeat to make 2 more layers using the middle slices of tomato, 4 sliced bocconcini, small basil leaves and basil pesto. Finish with the tomato lids.