- Tomatoes (more than one color, if you can get them)
- Fresh mozzarella cheese
- Fresh Basil Leaves
- Balsamic glaze
- Basil oil
- Something to use as a topper — an edible flower, such as a pansy, or some roasted red peppers.
Place a small amount of the balsamic glaze on the bottom of the plate. Thickly slice the tomatoes. Do the same with the mozzarella cheese. Create a stack, alternating tomato, mozzarella, and basil leaves, placing it directly on top of the glaze. Drizzle a little of the glaze in between, but try not to let it show. Drizzle the basil oil and balsamic glaze around the plate in whatever pattern strikes your fancy.
If you can’t buy basil oil locally, make it yourself. Blanch the basil leaves in boiling water for about 20 seconds, then blend them with olive oil in your blender. (If you’re going to use it immediately, the blanching isn’t absolutely necessary, but I’m told it helps to keep the color. Experiment and let me know what you figure out, okay?)