- 2 large beefsteak tomatoes
- 1 pound fresh mozzarella
- 12 large basil leaves
- Salt and freshly ground black pepper
- Extra-virgin olive oil
Cut tomatoes into thick slices. Lay 2 slices on a plate.
Cut the fresh mozzarella in slices. Place a mozzarella slice on top of each tomato slice. Put a basil leaf on top of each stack.
Sprinkle salt and pepper over the top of the tomatoes and mozzarella slices. Drizzle extra-virgin olive oil and serve immediately
Recipe courtesy Emeril Lagasse
Recipe courtesy of Rachael Ray