Mozzarella & Tomato Al Caprese Recipe
Stacks of fresh tomato basil, fresh mozzarella & green onions served with extra virgin olive oil & Balsamic Vinegar.
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Ingredients
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Caprese stacks
Method
Caprese stacks
Prepare ingredients
Wash the tomatoes and basil. Pat dry. Trim the root end off the green onions and remove any wilted outer layers. If using baguette, slice and toast to make crostini.
Slice tomatoes and mozzarella
Using a sharp chef's knife, slice each tomato into 1/4-inch (6 mm) thick rounds. Slice the mozzarella into 1/4-inch rounds as well. Aim for similar diameters so stacks are even. You should get about 4–5 slices per tomato and mozzarella yielding enough for 8–12 stacks depending on thickness.
Assemble stacks
On a serving platter, place one tomato slice as the base. Top with a basil leaf (one large leaf or two small torn pieces), then a mozzarella slice, then another basil leaf, then a second tomato slice. Repeat until you have desired stack height (2–3 tomato and mozzarella layers is typical). For variety, finish some stacks with a slice of green onion crosswise on top.
Make dressing and finish
In a small bowl or measuring cup, whisk together the extra virgin olive oil and balsamic vinegar with the salt and pepper until combined. If using balsamic reduction, reserve it for drizzling. Lightly drizzle the olive oil–balsamic dressing over each stack, then finish with a small drizzle of the balsamic reduction (if using) in a decorative pattern.