Click here for the Caramelized Onions
Click here for the Basil Pesto
Tomato and Buffalo Mozzarella
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.