Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roma tomato and mozzarella stacks. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack.
Roma tomato and mozzarella stacks is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Roma tomato and mozzarella stacks is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook roma tomato and mozzarella stacks using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Roma tomato and mozzarella stacks:
- Make ready 12 ripe Roma tomatoes
- Take 1 lb mozzarella log
- Get 12 leaves fresh basil
- Make ready 1/4 cup extra-virgin olive oil
- Get 1/4 cup dark balsamic reduction
- Prepare 1 kosher salt
- Make ready 1 fresh ground pepper
- Prepare 2 oz micro green
Add thickly sliced fresh Mozzarella cheese on top. How to bake mozzarella chicken with pesto. When serving, top each chicken breast with fresh chopped basil, and a fresh slice of tomato. Caprese Salad Cracker Stacks - The easiest gluten free appetizer ever!
Steps to make Roma tomato and mozzarella stacks:
- slice off end cut into 3 even slices . thickness will depend on the size of the tomato.Cut mozzarella the same way.Lay out the tomato slices and mozzarella sprinkle with salt and pepper.Assemble by alternating tomatoes and mozzarella slices into a stacks , using 3 tomato 2 mozzarella pieces each stack. Drizzle olive oil and dark balsamic reduction each stacks.
- garnished micro green and whole basil and each stack.
As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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