Sliced Heirloom Tomato Stack with Mozzarella Cheese
- 4 vine ripened tomatoes
- Gray sea salt and freshly ground black pepper
- 1 (4-ounce) ball fresh mozzarella
- 1/2 cup extra-virgin olive oil, to drizzle
Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
Season the slices with salt and pepper, to taste.
For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.
Recipe courtesy of Michael Chiarello