Prep: 20 mins
Ready in: 20 mins
- 4 medium tomatoes, cored
- 3 ounces fresh mozzarella, thinly sliced into 16 pieces
- 16 fresh basil leaves
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze (see Tip)
Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.
Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.
Recipe by: Carolyn Casner