http://www.care2.com/greenliving/classic-tomato-mozzarella-stacks.html
Classic Tomato Mozzarella Stacks
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
When my sweetheart told me he lives on this luscious Italian dish all summer, I had to try it. One stop at the Farmers’ Market and we had all we needed: a ripe juicy tomato, some creamy mozzarella, and pungent fresh basil. We made the stacks in no time flat and after one heavenly bite, I knew why it is his favorite summer meal: Classic Tomato Mozzarella Stacks are ridiculously simple to make, you don’t have to heat up the kitchen to make them, and they taste like the essence of summer. Divine!
INGREDIENTS
Per person (just multiply to feed the hordes)
1 medium to large ripe tomato (depending on how hungry you are, and if this is an appetizer or the main meal) cut into 1/4-inch-thick round slices
2 to 3 thin slices fresh mozzarella cheese
1 fresh basil leaf
Drizzle of extra-virgin olive oil
A few grinds of black pepper and a sprinkling of sea salt to taste
1 slice of baguette (optional, but the bread makes a nice base to soak up the tomato juices)
1. Alternate slices of tomato and cheese in a stack and top with a basil leaf. (If you want to use bread, you can either lightly toast a slice or leave it plain, and place the stack on top of it.)
2. Drizzle with olive oil, top with salt and pepper, and serve.
Buon appetito!
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
9 comments
add your comment »This recipe is so good! Yum!
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Joyce R, an environmentally aware person should not be shopping at Sam's Club!
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An Italian grocery store near me makes this into a sandwich, using a crusty roll and also the balsamic vinegar mentioned by some already. It is wonderful; and as a sandwich, is easy to eat if you don't have a fork.
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You just put a basil leaf on whole for this recipe and cut it and eat it along with the tomato and mozarella. Another alternative is a basil pesto, which is available at the supermarket for an instant meal. (Sam's Club has a good one)
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I am planning on making this dish, but am confused as to where the basil is used and in what form. Could anyone offer up any suggestions on this? I would greatly appreciate the help. Thank you.
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Hmmmm, cream cheese, tomato, fresh basil.... how could this ever go wrong... purely heaven on bread
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I had the same thought or should say, noticed the same thing. Onion is missing from recipe, but an easy addition and I think it would be even more tasty!
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This is very similar to the popular caprese salad. The only alteration I would make to the above recipe is to add a few more leaves of basil (I LOVE basil!) and add a light drizzle of balsamic vinegar with the olive oil - heaven!
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looks and sounds yummy, however, in the picture, there is clearly a slice of red onion which is conspicuously left out of the recipe above; i guess i'm wondering why the pic doesn't match the recipe, or vice-versa.
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