Warm tomatoes fresh your garden, layered with fresh basil leaves, creamy mozzarella topped off with toasted pine nuts, a drizzle of olive oil and balsamic, sprinkled with sea salt and fresh ground pepper.
Heat a small skillet over medium heat, place pine nuts in skillet and move around continuously until they start to brown and smell nutty, remove pan to a dish or a plate. Otherwise they will continue to brown in the warm pan and could burn. Do not walk away from this is a step you much keep an eye on.
Wash and slice tomatoes in to 1 cm thick slices.
Cut mozzarella into as many slices as you have tomato slices.
Wash and dry one basil leaf for every tomato slice, if the leaves are large and you don't have enough you can cut them in half.
Assemble
On a flat serving platter with a bit of a lip to hold in juices. (honestly a dinner plate will do!) Layer tomatoes, mozzarella, basil leaves, then drizzle with olive oil, balsamic vinegar, sprinkle with toasted pine nuts and top it off with salt and pepper.
Keyword antipasti, appetizer, basil, mozzarella, pine nuts, salad, tomato