Ingredients
Scale
- 8 oz fresh mozzarella
- 2 –3 medium sized heirloom tomatoes of any color, or your favorite tomato
- 8 medium to large leaves of fresh basil
- 3T – 4T Olive oil
- Balsamic reduction glaze
- Freshly ground salt & pepper
- Optional: 1 ripe avocado
Instructions
- Wash the tomatoes and slice into ¼ inch thick slices, lay flat on the serving platter of choice
- Take the mozzarella out of the container and pat dry with a paper towel
- Slice the mozzarella into ¼ inch slices and match up to a tomato of a similar size, laying the mozzarella on top of each tomato on the platter. I usually cut my mozzarella in half so that it is a similar size to the tomatoes, but all depends on the tomatoes you are working with.
- Wash the basil and pat dry. Then clip the leaves off.
- Julienne cut the basil by rolling them up length-wise and cutting. I lay several leaves on top of each other so I can cut several at the same time. Lay them on top of each other then roll them all up together the the long way. Hold them together and slice the roll so the basil turns out to be slivers of basil. Set aside.
- Optional step – cut the avocado open and slice each side into 4 slices, then cut again the short way to make chunks of avocado. Spoon out the chunks and scatter around on the plate of mozzarella stacked on the tomatoes. These I don’t necessarily stack on top but you could also slice and just put a skinny slice on each one.
- Drizzle olive oil on each mozzarella slice, skipping from one to the next, trying not to drown it in olive oil but I do allow it to seep down into the plate a little bit.
- Grind salt and pepper over the plate hitting all of the exposed mozzarella, tomatoes, and avocado.
- Drizzle with balsamic glaze to amount and design of your choice.
- Scatter basil over the top of the dish & serve.
Notes
I add avocado to mine most of the time. It’s a nutrient packed veggie to add and it pairs well with the balsamic glaze.
- Prep Time: 20