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Show 13.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Serves 4

8 fresh red vine tomatoes (medium sized)
2 7 oz. fresh buffalo mozzarella balls
24 medium fresh Basil leaves
4 Tbs. white truffle oil
4 Tbs. Balsamic vinegar
1 tsp. rock salt
1 tsp. fresh cracked black pepper
Reduce Balsamic vinegar in small sauce pan over medium-high heat. until it lightly coats the back of a spoon. Rendering 2 Tbs. And cool.
Slice tomatoes 1/2 inch thick; overlap 6 slices of tomatoes on plate
Slice Buffalo mozzarella 1/4 inch thick; place 1 slice on top of each tomato.
A pinch of rock salt, and a pinch of black pepper per tomato.
Place 1 Basil leaf on top of each slice of mozzarella.
Drizzle 1 Tbs. of white truffle oil on top of each plate of tomatoes
Add 1/2 Tbs. of reduced Balsamic vinegar drizzled on top of finished ingredients.

Philip Baer
Community Cook