Photo by alicekollinzas
alicekollinzas's Notes:
1 bunch big leaf basil Ask a question about this ingredient
1 handful cherry tomatoes Ask a question about this ingredient
4 ounces chevre Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 pinch freshly ground black pepper Ask a question about this ingredient
Arrange leaves of basil on a plate. Cut tomatoes in half. place tomato halves on each basil leaf. Put small spoonfuls of chevre in front of each tomato. Drizzle balsamic vinegar all over tomatoes and chevre. Season with salt and pepper.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
