2 plum or vine-ripened tomatoes, sliced into ¼ inch rounds
340 grams bocconcini, sliced into ¼-inch rounds
1/4 cup (60 milliliters) with fresh basil, chopped
Balsamic glaze, for drizzling
Olive oil, for drizzling
Salt and pepper
- Season tomatoes and bocconcini with salt and pepper.
- Place staggered layers of tomatoes and bocconcini on a plate.
- Sprinkle chopped basil on top.
- Drizzle with balsamic glaze and olive oil.
- *Serve with Balsamic Marinated walleye (see recipe).