Stacked Heirloom Tomato Caprese Salad with Olive Tapenade and Sweet Honey Basil Vinaigrette

• 1 Tablespoon Pine Nuts
• 1 cup Pitted Green And Black Olives, From Deli
• 1 teaspoon Anchovy Paste
• 1 clove Garlic
• 1 teaspoon Capers
• 1/2 teaspoons Fresh Thyme Leaves
• 4 whole Basil Leaves
• 3 Tablespoons Extra Virgin Olive Oil
• Himalayan Salt Or Sea Salt, And Pepper To Taste
• 1 Tablespoon Raw Honey
• 1 teaspoon Dijon Mustard
• 3 Tablespoons Balsamic Vinegar
• 6 whole Basil Leaves, Cut Chiffonade
• 1/2 cups Extra Virgin Olive Oil
• Himalayan Salt Or Sea Salt, And Pepper To Taste
• 4 whole Heirloom Tomatoes, Assorted Colors - About 3 Pounds
• 3/4 pounds Fresh Mozzarella Cheese, Cut Into 1/4" Slices
• 6 whole Basil Leaves, Cut Chiffonade, For Layering And The Garnish

1. To make olive tapenade: Toast the pine nuts for 2 minutes in a small skillet over medium heat, shaking often.
2. Watch carefully, they burn easily!
3. Remove from heat and cool slightly.
4. Combine pine nuts and all other tapenade ingredients everything except the olive oil, salt and pepper -in a food processor.
5. Pulse a few times until coarsely chopped.
6. Add olive oil in a steady stream while processor is running.
7. Season with salt and pepper.
8. Cover and refrigerate if not using immediately.
9. Can be made 1 week ahead.
10. To make the dressing: Whisk together the honey, dijon mustard, vinegar, and basil.
11. Whisk in olive oil until emulsified.
12. Season with salt and pepper.
13. If not using immediately, cover and refrigerate up to 1 day ahead.
14. To assemble salad: Place 1 slice of tomato on a small plate, add a tablespoon of olive tapenade, then a slice of mozzarella, and a sprinkle of chiffonade basil.
15. Continue in the same manner, using different color tomato slices for each layer.
16. You can make the stack as high as you like.
17. End with a tomato topped with a dab of olive tapenade.
18. Drizzle with vinaigrette.
19. Sprinkle with chiffonade basil leaves.
20. Serve immediately.
21. * Use the best quality extra virgin olive oil and balsamic vinegar you can afford it makes the difference between a good salad and a great salad!
22. Recipe adapted from Bobby Flay on Foodnetwork.com.

nuts, black olives, anchovy paste, clove garlic, capers, thyme, basil, olive oil, salt, honey, dijon mustard, balsamic vinegar, basil, olive oil, salt, tomatoes, mozzarella cheese, basil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stacked-heirloom-tomato-caprese-salad-with-olive-tapenade-and-sweet-honey-basil-vinaigrette/ (may not work)