This summer classic takes on a local and vibrant twist thanks to ApothicAri's Fire Vinegar. From the first harvests in Charlevoix, we celebrate the freshness of tomatoes, basil, and bocconcini, but with a little twist: we replace the traditional balsamic vinegar with our Fire Vinegar, which gently enhances the flavors.
Bonus: the bottom of the plate—a mixture of olive oil and Vinaigre de Feu—becomes a delicious dip for fresh bread. Simple, summery, and unifying.
Preparation time: 5 minutes
Yield:4 servings
Ingredients
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3 to 4 ripe tomatoes, cut into wedges or slices
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200 g bocconcini (mini or sliced)
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A handful of fresh basil leaves
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2 tablespoons of ApothicAri Fire Vinegar
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2 tablespoons olive oil
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Fleur de sel and freshly ground pepper, to taste
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Crusty bread (baguette, loaf, etc.)
Preparation
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Arrange the tomatoes, bocconcini, and basil leaves on a large plate.
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Drizzle with olive oil and hot vinegar.
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Season with salt and pepper, and let stand for a few minutes at room temperature to allow the flavors to blend.
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Serve with bread for dipping into the sauce at the bottom of the plate.
Enjoy your meal!
