Recipe provided by Chef Crusco Catering in Austin, TX.
- 3 Heirloom Tomatoes (Red, Yellow and Green if possible) – cut into 1/3 inch slices
- 1 Container Fresh Mozzarella – cut into 1/3 inch slices
- Bunch of Fresh Basil – leaves only
- Aged Balsamic Vinegar
- Sea Salt and fresh Ground Pepper
- Place (in alternating layers) slices of tomato and mozzarella on a plate.
- Sprinkle 10-15 Basil leaves all over.
- Dress with EVOO and Aged Balsamic Vinegar.
- Season with Salt and Pepper. Enjoy!