Author Notes
A simple recipe that allows the natural sunkissed flavor of heirlooms to shine through for a fresh light dish. —Christy Greene
Ingredients
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4 large
Heirloom tomato's (your choice)
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1 bunch
fresh italian basil
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8-16 ounces
Buffalo mozzarella packed in whey
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8 ounces
Aged Balsamic Vinegar (from Modena Italy)
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1 pinch
ground sea salt and pepper
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4 cups
simmering water and large slotted spoon
Directions
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Pour Balsamic vinegar in a ceramic coffee cup place in the microwave and cover with napkin. Cook on high 1 min. then continue cooking for 30 second intervals until thickened enough to coat the back of a spoon.
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While that is heating use your slotted spoon to dip heirloom tomato's one at a time into the simmering water for 5 seconds. Remove and Cool tomato's immediately under cold running water. Skin will be loose and will easily peel off by hand.
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Peel and slice tomato's into 1/2 inch slices.
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Drain buffalo mozzarella and slice into 1/4 to 1/2 inch slices.
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Fan sliced tomato's and alternate each slice with a slice of mozzarella.
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Rinse, pluck from stem, and stack 6 - 8 basil leaves. Roll tightly into a cigarette shape and thinly slice the cross grain to chiffonade the basil.
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Sprinkle top of heirloom tomato and mozzarella fans with Basil, (ground) Sea Salt & Pepper and a fine drizzle of balsamic syrup.
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