This is a delicious and simple recipe for an appetizer. This would also be nice as summer side dish along side a grill steak or chicken.
2 beefsteak tomatoes
4-1/2 oz mozzarella cheese
12 black olives
8 fresh basil leaves
1 tbs balsamic vinegar
1 tbs extra-virgin olive oil
salt and pepper
fresh basil leaves to garnish
Using a sharp knife, cut the tomatoes into thin slices. Drain mozzarella, if necessary, and cut into slices. Pit the black olives and slice them into rings. Layer the tomatoes, mozzarella, olives and basil leaves alternately in a stack, finishing with a layer of cheese on top. Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella. Drizzle over each balsamic vinegar and olive oil, and then season to taste with salt and pepper. Transfer to individual plates and garnish with basil leaves.
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