Slice some ripe Roma tomatoes into rounds and place on a plate. Marinate quickly with extra virgin olive oil, salt & pepper – just enough to coat the tomato with seasoning. Do the same with avocado, but cut in half-moon shapes. Place, on overlapping layers on the plate, 2 tomato slices and 2 slices of fresh Italian Buffalo Mozzarella. Sprinkle with fresh basil and drizzle a little of the olive oil & seasoning over. Lay the avocado either on top or to one side. Decorate the plate with Balsamic Cream. Enjoy with Pinot Grigio or Chardonnay.
Chef Lauretta Coccaro, La Bussola, 1451 Ellis St, Kelowna, 250-763-3110. Lauretta has been cooking at La Bussola for 40 years and relies on the produce from her own garden.