Bocconcini, Mango and Avocado Caprese
Simple and fresh says it all. A spicy twist to the recipe is to substitute chili powder for the red pepper and cilantro for the mint - Ole!Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
1 large mango, peeled and cut into slices 1 medium avocado, pitted, peeled and cut into thin slices 1 tub | 200 g Tre Stelle® Bocconcini Medallions, drained 1 lime, juiced or 1 tbsp (15 mL fresh lime juice) 2 tbsp | 30 mL good quality extra virgin olive oil 1 small fresh red chili, finely chopped or a pinch of red pepper flakes salt and freshly ground black pepper to taste garnish with fresh basil leaves (optional)
Arrange mango, avocado and Bocconcini Cheese on a platter or two individual salad plates. Drizzle with lime juice and olive oil. Top with chili or red pepper flakes and season with salt and freshly ground black pepper. Garnish with fresh basil leaves (optional).