Bocconcini

Store in its original brine or whey. Once opened, consume within a few days.

Drain well before using in salads or on pizzas to prevent sogginess.

Tear them by hand rather than cutting for a more rustic look and feel.

They are best served at room temperature to appreciate their delicate flavor and texture.

Tomatoes

Basil

Olive oil

Prosciutto

Pesto

Balsamic glaze

Roasted vegetables

Overheating bocconcini can cause them to melt into a greasy mess instead of holding their shape.

Using them directly from the refrigerator can mute their flavor and make them too firm.