Heirloom Tomato & Mozzarella “Napoleon”
INGREDIENTS
4 heirloom tomatoes (preferably different kinds, including reds, pinks, yellows and blacks)
3 large balls of fresh mozzarella
16–20 large leaves of fresh basil
3/4 cup kalamata olives, pitted
1 clove garlic, peeled and chopped
2 Tbsp. extra-virgin olive oil, organic
2 anchovies (optional)
2 Tbsp. balsamic vinegar
Additional 2 Tbsp. extra-virgin olive oil for dressing
PREPARATION
To Prepare:
Place the olives, garlic, 2 tablespoons of olive oil and
anchovies into a food processor, and pulse until they make a slightly chunky puree. Slice each heirloom tomato into four thin slices, and each mozzarella ball into four thin slices.
On each of four plates, start layering with one color tomato slice, followed by a slice of mozzarella, then spread about 1 tablespoon of the olive mixture, then another color of tomato, another mozzarella slice and a tablespoon of olive mix, and so on, ending with a slice of tomato. You will end up with stacks of four slices of tomato and three slices of cheese on each plate. Insert the basil leaves into the stacks so they stick out artistically.
Whisk together the balsamic vinegar and 2 tablespoons of oil. Drizzle a tablespoon of this dressing over each stack and on the plate around it.
Per Serving Calories (420); Total fat (35 gm); Sat. fat. (14 gm); Chol. (67 mg); Prot. (17 gm); Carb. (10 gm); Sod. (228 mg);
Fiber (2.7 gm); Serves four
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For tips about saving heirloom tomato seeds, see this article online
