Tomato, Basil Mozzarrela and "All That Jazz"

By PegLawrence
July 7, 2010
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Tomato, Basil Mozzarrela and "All That Jazz"

Author Notes: This is a recipe I put out on a big tray when people are coming over and serve with a big cutting board of warm bread. Great when everyone gathers around in the kitchen!PegLawrence

Serves: a crowd

  • 8 ounces Fresh Mozzarella Cheese
  • 8 Lg. Tomatoes (beefsteak or Roma)
  • 3-4 Avocados
  • 4 ounces Bleu cheese crumbles
  • 2 pkgs. of fresh basil (or appx.20 leaves)
  • 2 tablespoons Olive Oil
  • 1/4 cup Balsamic vinegar
  • Ground pepper to taste
  1. You will need a LARGE tray for this! Cut mozzarella cheese and tomatoes into 1/4" slices. Layer tomatoes on the tray with slice of mozzarella on top and top each one with a basil leaf. Crumble bleu cheese and layer over tomatoes and cheese. Slice avocado into small crescent moon shapes and layer it on the mixture. In a a small bowl, mix olive oil and balsamic and drizzle over tomato mixture. Sprinkle ground pepper. Serve immediately.
  2. Note: If you want to chill for guest arrival, do not slice or put avocado on until last and drizzle the balsalmic mixture on right before serving. The best way to store a large tray to chill is to dampen paper towels and lay over the mixture. This will keep it cooler and keep it from drying out. I love this with a big loaf of bread but that is not necessary! Enjoy!

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