Recipe Details

Ingredients

• 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)

Description

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.