Tomato Mozz Recipe
Make Tomato Mozz Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & produce
Optional garnish & crunch
Method
Base & assembly
Prepare tomatoes
Wash tomatoes and pat dry. Slice each tomato into 1/4-inch thick rounds. If tomatoes are very large, cut rounds into halves so pieces are bite-sized.
Prepare mozzarella
Drain fresh mozzarella and slice into rounds about the same thickness as the tomato slices (roughly 1/4 inch). If using small bocconcini, halve or quarter to match tomato size.
Layer
On a serving platter, arrange alternating slices of tomato and mozzarella (tomato-mozzarella-tomato) in a single overlapping row or circular pattern. Tuck whole basil leaves between some of the layers so leaves are visible and partially under the cheese or tomato.
Season and dress
Drizzle the arranged slices evenly with the extra-virgin olive oil (about 2 tablespoons) and the balsamic vinegar (or a light drizzle of balsamic reduction, about 1 tablespoon). Sprinkle sea salt evenly over the tomatoes and cheese (about 1 teaspoon) and finish with freshly ground black pepper to taste (about 1 teaspoon).
Optional garnish & serving
Add crunch and heat (optional)
Scatter toasted pine nuts or chopped walnuts (2 tablespoons) over the top for texture. If you like a bit of heat, sprinkle 1/4 teaspoon red pepper flakes evenly.
Serve with bread
Serve immediately with crusty bread or crostini (about 8 slices) for scooping, or chill 10–15 minutes if you prefer it slightly cool but not cold. If chilling, wait to add nuts so they remain crunchy.