All my garden tomatoes are coming in and I am eating them as quick as I can! These tomato-mozzarella stacks are the perfect romantic appetizer for a date night in!
Hello, garden produce!
I have been waiting so long for you!
Fresh tomatoes are one of my favorite ingredients to work with. Naturally sweet, they are great raw or cooked. And you bet I have been eating cherry tomatoes right off the vine whenever I get the chance 😉
These tomato-mozzarella stacks are not new to me. I actually created this recipe all the way back in January! Yes, sometimes I do plan ahead!
My inspiration definitely comes from my favorite local restaurant. Chanterelle calls this recipe buffalo mozzarella cheese, tomato confit and aged balsamic. Which makes sense because they use actual buffalo cheese! I, however, do not, haha. Just a nice, soft, Canadian mozzarella cheese that pairs so nicely in this dish! Seriously, fresh mozzarella is sooooooo good! I would say it is a top 3 cheese for me (and that says a lot since I love cheese in general!)
Any of your favorite larger tomato varieties will work in this recipe. Originally I used tomatoes on the vine. But I would love to try these tomato-mozzarella stacks with lemon boy or zebra tomatoes (I go crazy with my tomato varieties in the garden!)
Lastly, along with the fresh tomatoes, balsamic vinegar plays an important role in this recipe.
Since its flavor will be strong here, you want one that is half-descent quality. I really like Costco's Kirkland brand aged balsamic vinegar. Good flavor for a half descent price. Maybe one day I will win the lottery and get to enjoy really expensive balsamic vinegar to see how the quality differs! Seriously, I could drink balsamic vinegar 😉
- 1.5 lbs tomatoes (I used tomatoes on the vine, but roma or house will work, too!)
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. granulated sugar
- 2 garlic cloves, halved
- 2 thyme springs (or ½ tsp. dried thyme leaves)
- Salt and pepper
- 1 lb fresh, soft, mozzarella cheese, sliced
- Sunflower sprouts for garnish
- Balsamic glaze for garnish
- Fresh basil leave for garnish if desired
- Slice tomatoes into thirds (you want the pieces pretty thick.) Remove seeds.
- Combine oil, vinegar, sugar, garlic, salt, pepper. and thyme in a large mixing bowl. Add tomatoes and toss until well combined. Allow to marinade in refrigerator for a few hours (if using dried thyme, you can cook right away.)
- Preheat oven to 425F.
- Place cut sides down onto baking sheet lined with parchment paper or silicone liner.
- Bake for 45-55 minutes, or until caramelized to your liking (nice and soft!)
- Allow to cool slightly.
- Layer as follows: bottom piece of tomato on plate, followed by mozzarella cheese slice, another tomato slice, another cheese slice, and finish with tomato slice.
- Drizzle with balsamic glaze and top with sunflower sprouts and basil leaves (if using.) Serve immediately.
Use as little (or as much!) cheese as you like. Thickness depends on what you like. Tomatoes can be cooked in advance and stored in an air-tight container until ready to use (appetizer can be served warm, room temperature, or cool.)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 90mgSodium: 797mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 27g
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