Ingredients
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2 beefsteak Tomatoes
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4½ oz (125 g) Mozzarella Cheese
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12 Black Olives
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8 fresh Basil
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1 tbsp Balsamic vinegar
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1 tbsp extra-virgin Olive Oil
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Salt
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Black Pepper
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fresh Basil
Directions
Steps
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1
Done
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Using a sharp knife, cut the tomatoes into thin slices. Drain the mozzarella, if necessary, and cut into slices and stone the black olives before slicing into rings. |
|
2
Done
|
Layer the tomatoes, mozzarella slices, olives, and basil leaves in 4 stacks, finishing with a layer of cheese on top. |
|
3
Done
|
Place each stack under a preheated hot broiler for 2–3 minutes or just long enough to melt the mozzarella. |
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4
Done
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Drizzle over the balsamic vinegar and olive oil, and season to taste with a little salt and pepper. |
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5
Done
|
Transfer to individual serving plates and garnish with fresh basil leaves. Serve immediately. |
