I bit into a slice of tomato and bocconcini cheese and was immediately surprised. I had expected the cheese to be incredibly salty as that was the common denominator in my past experience with white cheese. Instead, the bocconcini served as more of a texture mix-up for the juicy tomato slice that had been dowsed in olive oil. The addition of basil leaves to the dance led to quite the rousing ball hosted in my mouth as well. Continue reading →