- 2 plum or vine-ripened tomatoes, sliced into ¼ inch rounds
- ¾ lbs (340 g) bocconcini, sliced into ¼-inch rounds
- ¼ cup (60 ml) with fresh basil, chopped
- balsamic glaze, for drizzling
- olive oil, for drizzling
- salt and pepper
- Season tomatoes and bocconcini with salt and pepper.
- Place staggered layers of tomatoes and bocconcini on a plate.
- Sprinkle chopped basil on top.
- Drizzle with balsamic glaze and olive oil.
- *Serve with Balsamic Marinated walleye (see recipe).