October 12, 2011 |
Recipes & Pairings |
4 balls fresh mozzarella cheese, about 3/4 lb.total
32 fresh basil leaves
Extra-virgin olive oil for drizzling
Balsamic vinegar glaze for drizzling
Sea salt and freshly ground pepper, to taste
Place the tomatoes, stem side down, on a cutting board. Using a sharp knife, make 4 evenly spaced slits crosswise in each tomato, stopping about 1/2 inch from the bottom.
Cut the mozzarella into 32 thin, uniform slices. Working with 1 tomato at a time, insert 1 mozzarella slice and 1 basil leaf into each slit.
When ready to serve, place the prepared tomatoes on a platter. Drizzle with the olive oil and balsamic glaze and season with salt and pepper. Serve immediately. Serves 8.
10 Knots Beachcomber – Viognier
10 Knots Grenache Rose