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Tomato and Buffalo Mozzarella

5 from 2 votes
Servings 4 Servings


2 large Vine Ripened Tomatoes - (uniform in size)

    1 pound Buffalo Mozzarella - freshly made

      ¼ cup Onion Confit

        ¼ cup Pesto

          ¼ cup Aged Balsamic for decoration

            4 leaves of Basil, chiffonade

              Black Pepper and Salt


                • Cut tomatoes and mozzarella approximately 1/4 ” thick.   Cut mozzarella to same diameter as tomato.  Begin assembling with a slice of tomato on the bottom, a slice of mozzarella, a teaspoon of onion confit.
                • You can decorate the plate with Pesto and top the caramelized onion with a chiffonade of basil.  Black Pepper and Salt.
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