Tuscan tomato mozzarella stacks (Print Version)

Elegant Tuscan stacks of tomato, mozzarella, and basil with olive oil and balsamic glaze.

# What You Need:

→ Fresh Produce

01 - 4 medium ripe tomatoes
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella cheese

→ Pantry

04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# How To Make:

01 - Cut the tomatoes and mozzarella into 8 even slices approximately 0.4 inches thick each.
02 - Wash the basil leaves thoroughly and pat dry with a clean cloth.
03 - Place a tomato slice on a serving platter, followed by a mozzarella slice and a basil leaf. Repeat layering to create a stack 3 to 4 layers high, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to hold the layers firmly together.
05 - Drizzle each stack with extra-virgin olive oil and balsamic glaze. Season with sea salt and freshly ground black pepper according to taste.
06 - Present immediately as a fresh and vibrant appetizer.

# Expert Advice:

01 -
  • It comes together in minutes with zero cooking required, leaving you calm before guests arrive.
  • Each bite tastes like summer, even when you're making it in the middle of winter.
  • It's one of those dishes that feels fancy enough to impress, but honest enough to be yourself.
02 -
  • Moisture is your enemy—excess liquid from wet tomatoes or basil will cause the whole structure to slip and slide.
  • Temperature matters more than you'd think; mozzarella that's been sitting out for 10 minutes tastes creamier than cold mozzarella straight from the fridge.
03 -
  • Let your mozzarella sit out for 10 minutes before slicing; it cuts cleaner and tastes better than cold cheese straight from the fridge.
  • Use heirloom tomatoes if you can find them for a stunning color variation that makes each pillar look unique.
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