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. 

Serves 8