Mozzarella and Tomato Stacks

Prep Time: 12 minutes
Cook Time: none
Chill Time: none
Yield: 4 servings

• ¼ pound fresh mozzarella, cut into 8 (½-inch-thick) slices
• 2 plum tomatoes, cut into a total of 8 thick slices
• 8 fresh basil leaves
• 2 tablespoons olive oil
• 1½ teaspoons balsamic vinegar
• ½ teaspoon crumbled, dried oregano
• 1 teaspoon salt
• Additional fresh basil, for garnish (optional)

1. Place 2 mozzarella slices on each of 4 individual plates or arrange on a serving platter.
2. Place 1 basil leaf on each mozzarella slice.
3. Top each with a tomato slice. Set aside.
4. In a small bowl, whisk together olive oil, balsamic vinegar, oregano and salt. Drizzle over tomatoes and mozzarella.
5. Serve at room temperature, garnished with additional basil leaves, if desired.

Tip:

If you have extra basil, place it in a large glass or pitcher of cold water in the fridge. It will last 4 to 6 days if you remove wilted leaves and change the water occasionally. This tip also works with other fresh herbs.

Suggested Wine:

Hagafen 2004 Napa Valley Zinfandel

The high acid of this Zinfandel will work well with the tomatoes in this dish, while its slight sweetness will harmonize with the balsamic vinegar.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing