Doh. I’ve seen the NAME numerous times, just had no idea what it WAS! Yeah, coming from a self-proclaimed, self-taught foodie, that was slightly embarrassing.
So of course, the next time we were out at a more upscale Italian restaurant, we ordered it for the appetizer.
What a disappointment.
Seriously. Do NOT spend the money for this in the restaurant when you can make a much larger, better tasting version in your own kitchen with little effort.
Seriously…tomato season is fast approaching (whee!!!) and you can always pick up the Sorrento sliced “fresh” mozzarella at your local grocery store to create this …
Now remember, this is a Hubby recipe, so things are estimates, NEVER ever measured 😉
3 nice size, ripe but firm tomatoes, sliced medium thickness. If they are extra seedy/juicy, let them drain a bit
Fresh mozzarella slices, one for each slice of tomato. My tip is to not use too much cheese, if it’s thick cut, then cut those slices in half and spread out over the tomatoes
fresh basil, julienned
equal parts of olive oil and balsamic vinegar
Lay the tomatoes out on a nice serving tray. IF they are really juicy or seedy, you want to let them drain BEFORE you place them on the platter.
Top each slice of tomato with cheese.
Mix the olive oil and balsamic vinegar with a whisk til incorporated.
Drizzle the oil and vinegar mixture over the tomatoes/cheese … use as much as you feel comfortable with. Personally, we like our stuff a little swimmy 😉
Garnish with the fresh basil. Serve up with side plates and small forks and knives.
NOW … If you want to be really fancy, simply make stacks of these like this:
Pretty, huh? Trust me, my photography skills are pretty crummy, it looks way cool to do it this way!
Oh yumm … I can’t believe some places charge upwards of $10 per appetizer (which is like, 4 slices of a tomato!) … go ahead, treat yourself this weekend with this delicious appetizer!