Old Country Heirloom Caprese

• 4 large Heirloom tomato's (your choice)
• 1 bunch fresh italian basil
• 8-16 ounces Buffalo mozzarella packed in whey
• 8 ounces Aged Balsamic Vinegar (from Modena Italy)
• 1 pinch ground sea salt and pepper
• 4 cups simmering water and large slotted spoon

1. Pour Balsamic vinegar in a ceramic coffee cup place in the microwave and cover with napkin. Cook on high 1 min. then continue cooking for 30 second intervals until thickened enough to coat the back of a spoon.
2. While that is heating use your slotted spoon to dip heirloom tomato's one at a time into the simmering water for 5 seconds. Remove and Cool tomato's immediately under cold running water. Skin will be loose and will easily peel off by hand.
3. Peel and slice tomato's into 1/2 inch slices.
4. Drain buffalo mozzarella and slice into 1/4 to 1/2 inch slices.
5. Fan sliced tomato's and alternate each slice with a slice of mozzarella.
6. Rinse, pluck from stem, and stack 6 - 8 basil leaves. Roll tightly into a cigarette shape and thinly slice the cross grain to chiffonade the basil.
7. Sprinkle top of heirloom tomato and mozzarella fans with Basil, (ground) Sea Salt & Pepper and a fine drizzle of balsamic syrup.

tomatos, fresh italian basil, mozzarella packed, vinegar, ground sea salt, water

Taken from food52.com/recipes/5921-old-country-heirloom-caprese (may not work)