These small caprese stacks are a delicious treat for those “off tomato season” months. I often triple the recipe and bring it as an appetizer to a winter party. It doesn’t disappoint!
Nota bene: A trick to making these caprese stacks stand upright is to cut the bottom piece of the tomato slightly larger than the other two. You can also slice a bit off the bottom so it's flat and sits nicely on the plate.
1/2 cup balsamic vinegar
8 vine-ripe tomatoes, cut horizontally into three slices
8 fresh mozzarella balls, bocconcini or ciliegine, cut into three slices each
16 basil leaves
Extra virgin olive oil
Maldon sea salt
Freshly ground black pepper
1. To make the balsamic glaze: bring 1/2 cup of balsamic vinegar to a boil on the stove top, and then reduce to low. Allow to simmer, stirring occasionally, until the liquid has reduced to half its volume.
2. Place the bottom piece of a tomato on a plate and top it with a slice of mozzarella and a basil leaf. Season with olive oil and a sprinkle of salt and pepper. Keep layering until you have reformed each tomato ending with the stemmed piece.
3. Drizzle a small bit of the balsamic glaze and olive oil on the top of the caprese stack.