Heirloom Tomato Caprese with Balsamic Glaze
Source of Recipe
From "Back Around the Table" by David Venable
"Heirloom tomatoes come in such a dazzling rainbow of colors—lemon yellow, olive green, chocolate brown, soft pink, deep red, and eggplant purple—that I always buy way too many at my local farmer's market. Stunning to look at, these tomatoes are so good that they need nothing more than some mozzarella, red onions, and a drizzle of balsamic vinegar glaze. The secret to this presentation is to make sure that the tomatoes, mozzarella, and onions are top quality and evenly sliced for easy stacking. To me, these stacks say summer on a plate."
List of Ingredients
◦ 1 cup balsamic vinegar
◦ ¼ cup (packed) light brown sugar
◦ 3 to 4 large heirloom tomatoes, cut into 18 ¼-inch rounds
◦ 2 medium red or Vidalia onions, cut into 18 ⅛-inch rounds
◦ 1 pound fresh mozzarella, cut into 18 ¼-inch rounds
◦ 12 large basil leaves, plus 6 small sprigs for garnish
◦ 2 tablespoons extra-virgin olive oil
◦ ⅛ teaspoon freshly ground black pepper
◦ ½ teaspoon kosher salt
Combine the vinegar and brown sugar in a saucepan over high heat. Stirring constantly, bring the mixture to a boil, then reduce the heat. Simmer the mixture until it is reduced by half and is thick enough to coat the back of a spoon, 20 to 30 minutes.
Put a slice of tomato on each six salad plates. Top each with a slice of onion, a slice of mozzarella, and a large basil leaf. Repeat this layering 2 more times, ending with the mozzarella.
Drizzle each stack with ½ teaspoon olive oil and add a sprinkle of salt and pepper. Drizzle each stack with 2 teaspoons warm balsamic glaze and top with a basil sprig before serving.
Makes 6 servings