Tuscan Pillar Tomato Mozzarella (Print Version)

Fresh tomato and mozzarella stacks with basil, olive oil, and balsamic glaze create a vibrant Italian starter.

# Ingredient List:

→ Fresh Produce

01 - 4 medium ripe tomatoes
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 9 oz fresh mozzarella cheese

→ Pantry

04 - 2 tbsp extra-virgin olive oil
05 - 2 tbsp balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# How-To Steps:

01 - Cut the tomatoes and mozzarella into 8 even slices approximately 0.4 inches thick each.
02 - Rinse the basil leaves thoroughly and pat dry with a paper towel.
03 - On a serving platter, layer a tomato slice, followed by a mozzarella slice, then a basil leaf. Repeat to create stacks 3 to 4 layers high, finishing with a basil leaf on top.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each layered stack to hold it together.
05 - Drizzle olive oil and balsamic glaze over each pillar. Season with sea salt and freshly ground black pepper according to taste.
06 - Present the appetizer immediately to preserve freshness and vibrant colors.

# Helpful Tips:

01 -
  • It looks restaurant-worthy but takes mere minutes, which means you can actually relax before guests arrive instead of panicking in the kitchen.
  • The flavors taste like summer even if you make it in December, and somehow it feels fancier than the effort it demands.
02 -
  • Pat your tomatoes and mozzarella completely dry after slicing or the whole stack will become slippery and unstable the moment you add olive oil.
  • Don't refrigerate these after assembly—cold mozzarella loses its creamy texture and the flavors go muted, so aim to serve them at room temperature.
03 -
  • If your tomatoes are particularly juicy, slice them and let them sit on paper towels for a few minutes to release excess moisture before assembling.
  • Serve alongside crusty bread to catch any pooled olive oil and balsamic—that's often the best part of the plate.
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