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Yield: Serves 4
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RECIPE INGREDIENTS
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DIRECTIONS
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.
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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.
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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.
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Recipe courtesy of Executive Chef Rene Nyfeler
Casa Monica Hotel, St. Augustine, Florida
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 461 |
Fat. Total: | 32g |
Carbohydrates, Total: | 14g |
| Cholesterol: | 66mg |
Sodium: | 548mg |
Protein: | 29g |
| Fiber: | 1g |
% Cal. from Fat: | 62% |
Fat, Saturated: | 0g |
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