Recipe: Stacked Tomatoes and Mozzarella with Balsamic Reduction

STACKED TOMATOES AND MOZZARELLA
WITH BALSAMIC REDUCTION

FOR ONE SERVING:
1 medium or large tomato, cut crosswise into 1/4-inch-thick slices
Salt and freshly ground pepper
2 ounces fresh mozzarella, cut crosswise into 1/2-inch slices
3 to 4 leaves of basil, slivered
1/2 teaspoon reduced balsamic vinegar, see instructions below
2 teaspoons olive oil

Stack the tomato slices and mozzarella, seasoning each slice of tomato with salt and pepper, and ending with a tomato slice.

Sprinkle the top with salt, pepper, and basil.

Drizzle on the balsamic vinegar and the oil just before serving.

Garnish with store-bought breadsticks or make your own.

TO MAKE BALSAMIC REDUCTION:
Bring 1 cup balsamic vinegar to a boil in a small saucepan over medium heat. Turn heat to low; reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container.

Source: Wolfgang Puck Makes It Easy