Tuscan tomato mozzarella basil (Printer-friendly)

Elegant stacks of tomato, mozzarella, and basil with olive oil and balsamic for a fresh, Italian-inspired starter.

# What You'll Need:

→ Fresh Produce

01 - 4 medium ripe tomatoes
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella cheese

→ Pantry

04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# Directions:

01 - Cut the tomatoes and mozzarella into eight even rounds, each about 0.4 inches thick.
02 - Rinse the basil leaves and pat them dry thoroughly.
03 - On a serving platter, place a tomato slice, then a mozzarella slice, followed by a basil leaf. Repeat layering to form stacks 3 to 4 layers high, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to maintain stability.
05 - Drizzle each stack with olive oil and balsamic glaze. Season lightly with sea salt and freshly ground black pepper.
06 - Present immediately as a vibrant, refreshing appetizer.

# Expert Advice:

01 -
  • It's impossibly simple but looks like you spent hours in the kitchen, which feels like a delicious secret.
  • Everything tastes like the best farmers market day, with no actual cooking required.
  • You can assemble it minutes before serving and watch people's faces light up.
02 -
  • Wet tomatoes will make your pillar collapse like a sad sandwich, so dry them thoroughly before building—this one mistake taught me everything about structure.
  • Tear your basil by hand instead of cutting it; metal bruises the leaves and turns the edges black within minutes.
03 -
  • A thin bamboo skewer inserted at a slight angle, rather than perfectly vertical, often holds the stack steadier and looks more intentional on the plate.
  • Keep your olive oil and balsamic at room temperature so they cling to the warm tomato slices instead of beading up on a cold surface.
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