by Chef Tom Minchella
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Photo by Chef Tom Minchella
Chef Tom Minchella's Notes:
5 Heirloom tomatoes Ask a question about this ingredient
4 pieces fresh Mozzarella Ask a question about this ingredient
4 Leaves of fresh Basil Ask a question about this ingredient
1 cup Balsamic Vinegar Ask a question about this ingredient
3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
2 pinches Sea Salt Ask a question about this ingredient
1 Grind of Black Pepper Ask a question about this ingredient
Simmer and reduce balsamic vinegar to a syrup and then cool.
Ask a question about this stepWash and core tomatoes and arrange on a plate with mozzarella.
Ask a question about this stepAdd basil leaves and drizzle with olive oil and balsamic reduction. add sea salt and grind of fresh pepper
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
