Warm Caprese Salad

• 2 whole Fresh Tomatoes, Sliced
• 1/4 cups Pesto
• 1/4 cups Sliced Kalamata Olives
• 5 ounces, weight Mozzarella, Sliced And At Room Temperature
• 4 whole Basil Leaves/Stems, For Garnish
• 8 drops Balsamic Vinegar For Drizzling

1. Take each slice of tomato, spread it with pesto, and then layer the olives and cheese on top.
2. Place each slice in a broiler safe pan.
3. Broil for about 5-10 minutes (depending on your broiler) or until the cheese is melted.
4. Remove the pan from the oven and layer the tomato slices on a plate until the desired stack height is reached.
5. Garnish with fresh basil and drizzle with balsamic vinegar.
6. Serve immediately with crusty bread (to dip in the resulting sauce).
7. Alternate grilling method: I havent personally tried this, but I suspect it would work.
8. Take the slices of tomato and place them on the grill until they begin to warm.
9. Turn them over and layer the olives and mozzarella (omitting the pesto for now).
10. Cook until the cheese is just barely melted.
11. Remove from the grill and spread the pesto on top of the cheese.
12. Layer the tomato slices until the desired stack height is reached.
13. Garnish with fresh basil and drizzle with balsamic.
14. Serve immediately.

fresh tomatoes, pesto, olives, weight mozzarella, basil, vinegar

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