Stem Tomato and Fresh Mozzarella Napoleon
What could be better than fresh mozzarella and tomato?
whole ripe tomatoes
Regina® Balsamic Vinegar
roasted shallots (caramelized)
ground black pepper
salt (to taste)
For each tomato, cut a thin slice from top and bottom, discard. Cut each tomato into 3 slices. Place 1 slice of mozzarella on each slice of tomato. Stack the 3 slices of tomato/mozzarella on top of each other. Arrange Bibb lettuce on 6 plates and place stacked tomato/mozzarella on top. Drizzle with vinaigrette. To roast shallots; break out of their casing, drizzle with olive oil. Bake at 400°F in a small, covered baking dish 10-15 minutes or until soft. Makes 6 servings.