Cherry tomatoes with bocconcini

This is a dish you can throw together when you have leftover cheese from the salad the night before. Apart from being a delicious breakfast, the dish is a good pizza substitute when you don’t have a carb-free base.


  • 250g streaky bacon, cut into 4cm strips
  • 20g bacon fat or butter
  • 250ml (1cup) large cherry tomatoes
  • 250g balls fresh bocconcini (or break buffalo mozzarella balls into big chunks)
  • 1 handful fresh basil leaves


  1. Add the bacon and fat to a cold pan, then place over a medium-low heat.
  2. Keep the heat on medium-low for about 5 minutes to allow the fat and juices to run out of the bacon.
  3. When the bacon is crispy, turn the heat up high, add the tomatoes and stir continuously.
  4. When the tomatoes and bacon are browned on the edges, add the cheese balls and basil – toss for about 10 seconds and serve immediately.

Top tip: Eat this straight away before the cheese melts, or you won’t get the amazing sensation of a ball of cheese melting in your mouth. If you don’t have bocconcini, any cheese will do. Camembert and Brie are fantastic with tomatoes and melt well.

(Serves 4)

Source: You Magazine Low-Carb on a Budget insert – Tim Noakes recipes developed by Jonno Proudfoot and David Grier

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