Tuscan Pillar Tomato Mozzarella (Printable)

Vibrant stacks combining ripe tomato, mozzarella, and basil with olive oil and balsamic glaze for fresh flavor.

# What you'll need:

→ Fresh Produce

01 - 4 medium ripe tomatoes, sliced into 1/2 inch thick rounds
02 - 1 small bunch fresh basil leaves, washed and patted dry

→ Dairy

03 - 8.8 oz fresh mozzarella cheese, sliced into 1/2 inch thick rounds

→ 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

# Method:

01 - Slice tomatoes and mozzarella into eight even rounds about 1/2 inch thick each. Wash and dry basil leaves thoroughly.
02 - On a serving platter, layer a tomato slice, then a mozzarella slice, topped with a basil leaf. Repeat layering to build stacks 3 to 4 layers high, finishing with a basil leaf.
03 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to hold the layers firmly together.
04 - Drizzle extra-virgin olive oil and balsamic glaze evenly over each pillar. Season with sea salt and freshly ground black pepper to taste.
05 - Present immediately as a vibrant and refreshing appetizer.

# Expert Advice:

01 -
  • It looks like restaurant-quality elegance but takes about as long as making a sandwich.
  • Those three simple ingredients taste like summer no matter what season it actually is.
  • You can prep everything ahead and assemble in literally the last five minutes.
02 -
  • Room temperature tomatoes taste like cardboard, but refrigerated ones that you pull out thirty minutes before serving are transformed.
  • The toothpick needs to go all the way through or the whole thing tilts; I learned this the hard way at a dinner party.
  • If your mozzarella is too cold, slice it and let it sit out for a few minutes before stacking—cold cheese doesn't bind with the warm tomato flavors.
03 -
  • Assemble these no more than thirty minutes before serving—the tomato juice starts to break down the mozzarella's texture if they sit too long.
  • Chill your serving plates for five minutes before plating; the cool surface keeps everything fresher tasting and longer.
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