Caprese "Dip"


  • 8 oz bocconcini mozzarella
  • 3-4 medium (and firm) tomatoes
  • 4 tbsp fresh basil
  • 2 tbsp white truffle oil
  • salt and pepper, to taste
  • loaf of french bread, sliced


  1. Cut your bocconcini into 8 equal pieces.
  2. Dice your tomato, making sure to discard as much juice and seeds as possible. 
  3. Chop basil into small bits. 
  4. Combine all ingredients in a covered bowl or container.  Drizzle with about 2 tbsp white truffle oil, and sprinkle with salt and pepper to taste.
  5. Cover and refrigerate for at least one hour. 
  6. Serve with french bread.