Ready In


Caprese Salad twinned with Baked Caprese Rigatoni

Twinning with Cheese: One Recipe, Two Ways (Recipe by Jessica & Franky Venuto – Toronto, ON)

Prep Time:
20 minutes
Ready In:
30 minutes or less
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4 Tomatoes, fresh/on vine - cut into 1/2-inch slices 1 cup Fresh basil leaves 200g Tre Stelle Bocconcini (regular or sliced) Extra virgin olive oil Balsamic vinegar glaze or reduction Salt and pepper, to taste 8 cups Rigatoni, cooked 1 can Crushed tomatoes ¼ cup Fresh basil leaves, finely chopped 200g Tre Stelle Bocconcini (regular or sliced) 2 Tbsp Extra virgin olive oil 1 cup Tre Strelle Deluxe Mozzarella, shredded Salt and pepper, to taste


Caprese Salad Directions - Arrange tomatoes on a platter, alternating them with the bocconcini slices. Tuck the whole basil leaves in between the tomato and bocconcini slices. Drizzle on the balsamic glaze. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper. Caprese Rigatoni Directions - Preheat oven to 400F. In a large bowl, combine all ingredients except mozzarella. Then, sprinkle over shredded mozzarella and bake, uncovered, for 20 minutes or until cheese on top is melted and golden.

Other recipes for:

caprese mozzarella summer salad tomato Bocconcini

Created by: Jessica & Franky Venuto

Cheese: Bocconcini

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