Amys Caprese Salad

• 4 Tablespoons Extra Virgin Olive Oil, Plus More To Drizzle On Tomatoes
• 4 cloves Garlic
• 1/2 cups Breadcrumbs
• 2 whole Beefsteak Or Heirloom Tomatoes
• 8 ounces, weight Fresh Mozzarella
• Salt And Pepper
• 4 Tablespoons Balsamic Vinegar
• 16 sprigs Fresh Basil

1. In a nonstick saute pan, add olive oil and turn heat to medium.
2. When oil is hot, add diced garlic.
3. Saute for 1 minute, stirring constantly (do not brown).
4. Add breadcrumbs to the saute pan.
5. Allow breadcrumbs to toast but not burn, stirring frequently.
6. When you start to smell them, theyre probably ready.
7. Lay out your tomatoes on each plate with the cheese layered in between each slice.
8. Sprinkle with salt and pepper.
9. Add breadcrumbs and then drizzle on balsamic and extra virgin olive oil.
10. Sprinkle basil on top.
11. Permission to devour!
12. Serves 4.
13. Tips: You can add more or less cheese depending on how much you like.
14. Also, if youre not a huge garlic lover, just add the whole cloves to the oil, rather than diced.
15. Cook with the breadcrumbs and then remove them before serving.
16. This way youll get just a hint of garlic.

olive oil, garlic, breadcrumbs, tomatoes, mozzarella, salt, balsamic vinegar, basil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/amye28099s-caprese-salad/ (may not work)