Tuscan Pillar Tomato Mozzarella (Printable)

Vertical stacks of tomato, mozzarella, and basil finished with olive oil and balsamic glaze.

# What You'll Need:

→ Fresh Produce

01 - 4 medium ripe tomatoes
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella cheese

→ Pantry

04 - 2 tbsp extra-virgin olive oil
05 - 2 tbsp balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste

# Directions:

01 - Cut the tomatoes and mozzarella into eight even slices approximately 0.4 inches thick each.
02 - Rinse the fresh basil leaves and pat them dry with a paper towel.
03 - Place a tomato slice on the serving platter, add a mozzarella slice on top, then a basil leaf. Repeat this layering process to create stacks three to four layers high, finishing with a basil leaf.
04 - Insert a long toothpick or bamboo skewer vertically through the center of each stack to hold the layers firmly.
05 - Drizzle each pillar with extra-virgin olive oil and balsamic glaze. Season with sea salt and freshly ground black pepper to taste.
06 - Present immediately as a vibrant, refreshing starter.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when you actually spent fifteen minutes.
  • The contrast of creamy, salty mozzarella against bright, juicy tomato never gets old.
  • You can assemble these right before guests arrive and feel completely composed.
02 -
  • Room temperature is your enemy—chill the plates before assembly so the mozzarella stays firm and the whole thing doesn't look weepy within five minutes.
  • Don't slice your tomatoes too far in advance or they'll start releasing their juice and your pillars become unstable; aim for within an hour of serving.
03 -
  • The secret to pillars that don't tip or crumble is using the sharpest knife possible and taking your time with clean, confident cuts.
  • Buy mozzarella the same day you're serving—older mozzarella becomes rubbery and won't have that perfect creamy texture that makes this dish work.
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