Ingredients
serve 2
- 2 medium tomatoes, cored
- 200g fresh mozzarella, thinly sliced into 16 pieces
- 16 fresh basil leaves
- ΒΌ teaspoon salt
- ground pepper
- 1 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic
- Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic,