Method:
1 Combine bocconcini, olives and tomato in a bowl, drizzle with olive oil and season with salt and pepper.
2 Arrange witlof leaves on a plate and spoon mixture onto each leaf to serve.
Recipe Database
Bocconcini, olive and tomato on witlof Recipe
1/08/2008
Mark Jensen
This recipe is listed under:
Snacks/Starters Recipes
Ingredients:
8 cherry bocconcini, halved
¼ cup pitted Provencal olives [mixed olives], chopped
1 tomato, seeded and diced
Olive oil
1 witlof, leaves separated
Latest Recipes:
Jacqui Gowan
Strawberries and cream pancake stack
Jacqui Gowan
Tapas style confit garlic mushrooms
Jacqui Gowan
Grilled tuna with sesame cucumber noodles
Damian Heads
Caramelized nashi pears with hot chocolate sauce
Damian Heads
Grilled beef with balsamic glazed witlof
Latest Videos
14/08/2008 Jacqui Gowan & Damian Heads
Grilled Tuna with sesame cucumber noodles, Tapas-style Confit garlic mushrooms, Strawberries and cream pancake stack, Extra: Ricotta and herb gnocchi
13/08/2008 Alastair McLeod & Dominique Rizzo
Roasted Kingfish with pepperonata, Kingfish and coconut soup, Fish beignets with Vietnamese dipping sauce
12/08/2008 Jacqui Gowan & Jared Ingersoll
Scallops with sweet vinegar tomatoes and watercress salad Stir-fried noodles with scallops, Broccolini and watercress Watercress custard tarts with scallop on top
