- 8 ripe tomatoes
- 22 ounces or 8 small balls mozzarella cheese
- Salt and freshly ground black pepper
- 16 tablespoons olive oil
- 2 bunches fresh basil, leaves picked and cleaned
Rinse the tomatoes and cut them into slices, removing the stem portions. Slice the mozzarella balls. Place the slices of mozzarella and tomatoes to fit the plate, alternating the slices as if you were to cover the center of the plate with a roof of shingles. Season with salt and pepper. Drizzle with the olive oil.
Serve garnished with fresh basil leaves.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.