Most of the time I make Bocconcini with cherry tomatoes as they compliment the taste, due to the similar size, it makes a perfect appetizer. Since, cheese and bocconcini looks almost the same I often get confused between the two. I have tried making Bocconcini with a variety of Italian dishes like in salads with sliced tomato, olive oil and basil, I have even tried making this in mini pizzas. I feel that’s not a wow kind of taste which comes. I need suggestion from you that if I want to get a better taste of Bocconcini then with what else should I complement it with.