Walter_'s Notes:
2 Ripe tomatoes Ask a question about this ingredient
1 pound Fresh Mozzarella Ask a question about this ingredient
3-4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
Slice Tomatoes about 1/2 inch thick
Ask a question about this stepSlice mozzarella about 1/2 inch thick
Ask a question about this stepArrange tomatoes and mozzarella slices and basil leaves on a serving plate in a circular manner. Alternate one slice of mozzarella, one slice of mozzarella and one basil leaf..
Ask a question about this stepDrizzle olive oil over tomatoes, mozzarella and basil.
Ask a question about this stepSprinkle sea salt to taste.
Ask a question about this stepGarnish center with basil leaves.
Ask a question about this stepNote: Tomatoes must be fresh and either homegrown, vine ripe, heirloom or if you can all three. The tomatoes and mozzarell should be at room temperature and not taken directly from fridge. Use the best olive oil you can find.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
