- 8 tomatoes
- 4 balls fresh mozzarella cheese, about 3/4 lb.
- 32 fresh basil leaves
- Extra-virgin olive oil for drizzling
- Balsamic vinegar glaze for drizzling
- Sea salt and freshly ground pepper, to taste
Cut the mozzarella into 32 thin, uniform slices. Working with 1 tomato at a time, insert 1 mozzarella slice and 1 basil leaf into each slit.
When ready to serve, place the prepared tomatoes on a platter. Drizzle with the olive oil and balsamic glaze and season with salt and pepper. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).