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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
  1. 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,