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Beefsteak Tomato Stacks

Source: Burt Wolf's Local Flavors, St. Augustine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
3/4 cup good quality balsamic vinegar
4 ripe beefsteak tomatoes
1 pound fresh salted mozzarella
Sea salt
4 sprigs of basil plus 1/2 cup julienned basil
1 1/2 cups mesclun lettuce
4 tablespoons extra virgin olive oil
Beefsteak Tomato Stacks Recipe at
In a small saucepan over medium low heat, reduce the balsamic vinegar until it has reduced to 1/4 cup, about 10 minutes. Keep warm over low heat.

PREPARE THE STACK: Cut each tomato into 4 slices, keeping the stem end as one of the slices. Use the tip of a small paring knife to carve the stem out and create a nickel-size hole in the top of the tomato slice. Cut the fresh mozzarella into twelve 1/4-inch-thick slices.

ASSEMBLE THE STACK: Place the base of each tomato in the center of 4 medium-sized plates. Alternate stacking the tomato and mozzarella slices, seasoning the tomato slices with salt. Make 4 small bouquets composed of a sprig of basil and a few leaves of Mesclun. Tuck each bouquet into the carved hole of each tomato top. Drizzle each plate with 1 tablespoon of the reduced vinegar and 1 tablespoon of olive oil. Garnish with a sprinkling of julienned basil and sea salt.

Recipe courtesy of Executive Chef Rene Nyfeler
Casa Monica Hotel, St. Augustine, Florida

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fresh Tomato Appetizers
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 461
Fat. Total: 32g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 548mg
% Cal. from Fat: 62%
Cholesterol: 66mg
Protein: 29g
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