Tuscan Tomato Mozzarella Basil (Printable)

Fresh tomato, mozzarella, and basil stacks topped with olive oil and balsamic glaze for a vibrant start.

# What You Need:

→ Fresh Produce

01 - 4 medium ripe tomatoes
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella cheese

→ Pantry

04 - 2 tbsp extra-virgin olive oil
05 - 2 tbsp balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# How-To:

01 - Slice the tomatoes and mozzarella into 8 even rounds, approximately 0.4 inch thick each.
02 - Wash and gently pat dry the basil leaves to retain freshness.
03 - Place a tomato slice on a serving platter, top with a mozzarella slice, then a basil leaf. Repeat layering to build a stack of 3 to 4 layers, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to hold layers firmly together.
05 - Drizzle each pillar with extra-virgin olive oil and balsamic glaze. Season with sea salt and freshly ground black pepper to taste.
06 - Present immediately as a vibrant and elegant appetizer.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can stop stressing about appetizers and actually enjoy your guests.
  • The vertical stack is pure showmanship—people always ask how you made something look this good.
  • It tastes like summer, even if you're making it in the middle of winter.
02 -
  • The mozzarella will weep if it's too warm, so use it straight from the fridge and work quickly—this isn't a dish you can assemble an hour early.
  • Heirloom or heritage tomatoes look stunning and taste better, but they're also softer and need extra-gentle handling.
03 -
  • If a stack starts leaning, don't panic—a second toothpick inserted at a slight angle acts like a hidden brace and nobody will ever know.
  • Taste a tiny corner of your tomato and mozzarella before you start, because if either one is underseasoned, the whole tower suffers, so season as you go.
Go back