Tuscan Tomato Mozzarella Stack (Printable)

Layered tomato, mozzarella, and basil create a colorful, fresh starter with olive oil and balsamic drizzle.

# What You'll 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 tbsp extra-virgin olive oil
05 - 2 tbsp balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# Directions:

01 - Cut tomatoes and mozzarella into 8 uniform slices approximately 0.4 inches thick each.
02 - Rinse basil leaves thoroughly and gently pat dry with a clean towel.
03 - On a serving plate, layer a tomato slice, then a mozzarella slice, and a basil leaf. Repeat to build stacks 3 to 4 layers high, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to maintain stability.
05 - Drizzle each pillar with extra-virgin olive oil and balsamic glaze. Season with sea salt and freshly ground black pepper according to preference.
06 - Present immediately to preserve freshness and vibrant colors.

# Expert Tips:

01 -
  • It looks like restaurant-quality food but takes less time than deciding what wine to serve.
  • Three ingredients done right will always beat a complicated dish done wrong.
  • Your guests will ask for the recipe, and you'll love telling them how simple it actually is.
02 -
  • If your tomatoes are watery, salt them lightly and let them sit for five minutes, then pat them dry before stacking—this saves your whole tower from becoming soggy.
  • The toothpick needs to go straight down the middle or the whole thing leans like it's had too much wine.
03 -
  • Slice your mozzarella first, then your tomatoes—the cold cheese is easier to cut cleanly, and you'll finish just as the mozzarella gets soft enough to be perfect.
  • If a toothpick won't go through cleanly, soak it in water for a minute first, and it'll glide through like butter.
Go back