Tuscan Pillar Tomato Mozzarella (Printable Version)

Vertical stacks of ripe tomato, fresh mozzarella, and basil, drizzled with olive oil and balsamic glaze.

# What You Need:

→ Fresh Produce

01 - 4 medium ripe tomatoes
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella cheese

→ Pantry

04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# How To Make:

01 - Cut tomatoes and mozzarella into eight even slices approximately 0.4 inches thick each.
02 - Rinse basil leaves under cold water and gently pat dry with paper towels.
03 - On a serving platter, layer one tomato slice followed by a mozzarella slice and a basil leaf. Repeat layers to build stacks 3 to 4 layers high, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer through the center of each stack to hold layers firmly together.
05 - Lightly drizzle extra-virgin olive oil and balsamic glaze over each pillar. Season with sea salt and freshly ground black pepper to taste.
06 - Present the assembled pillars promptly to maintain freshness and vibrant appearance.

# Cooking Tips:

01 -
  • It takes fifteen minutes and makes you look like you spent hours in the kitchen.
  • The contrast of cool creamy mozzarella against warm sweet tomato is genuinely addictive.
  • You can prepare everything ahead and assemble just before guests arrive, which means you're actually enjoying your own party.
02 -
  • Slice everything at room temperature or slightly cool, but assemble just before serving because warm plates will soften the mozzarella too quickly.
  • The toothpick is your secret weapon for stability, and skewering through the center prevents any toppling drama.
03 -
  • Heirloom tomatoes in different colors create a stunning visual, and they often have more complex flavor than standard red varieties.
  • A tiny sprinkle of flaky sea salt on top right before serving adds both texture and a whisper of salt that hits your tongue first.
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