Tuscan Tomato Mozzarella Basil (Printable)

Fresh vertical stacks of ripe tomato, creamy mozzarella, and basil drizzled with olive oil and balsamic.

# 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 It:

01 - Cut tomatoes and mozzarella into 8 equal rounds approximately 0.4 inch thick each.
02 - Wash basil leaves thoroughly and dry with a clean towel.
03 - On a serving plate, layer a tomato slice, then mozzarella, and a basil leaf. Repeat to build 3 to 4 layers, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to hold layers in place.
05 - Drizzle extra-virgin olive oil and balsamic glaze over the stacks. Season with sea salt and freshly ground black pepper to taste.
06 - Present immediately to enjoy a fresh and colorful appetizer.

# Expert Advice:

01 -
  • They look restaurant-quality but take barely fifteen minutes, which means you can impress people without stress.
  • Three ingredients do all the heavy lifting, so you'll taste each one perfectly—no competing flavors.
  • You can prep everything ahead and stack them just before serving, making entertaining actually relaxing.
02 -
  • Moisture is your enemy—if tomatoes weep or basil sits wet, everything turns soggy and sad within minutes, so pat everything dry and assemble as close to serving as possible.
  • The balsamic glaze matters more than you'd think; thin vinegar tastes sharp and one-note, but a proper thick glaze adds sweet, tangy depth that balances the fresh tomato and creamy cheese.
03 -
  • Warm your serving platter slightly so the cheese doesn't stiffen and the flavors feel more alive when they hit the plate.
  • If your tomatoes are particularly watery, slice them and let them sit on paper towels for a few minutes before assembling—it saves the whole dish from becoming a soggy mess.
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