This recipe calls for heirloom tomato (1 medium), mozzarella cheese (4 oz)

Start with whole basil leaves (9), place leaves at the bottom of the bowl

Dice heirloom tomatoes – I like heirloom tomatoes since they are very ripe and ready to eat (very sweet)

Dice buffalo mozzerella into small pieces

Cut baguette (9 pieces) into thin slices, drizzle with olive oil, parmesan cheese and minced garlictoast until golden brown (375 degrees for about 10 minutes (keep an eye on them so they don’t get too hard)

Vinaigrette:  Balsamic 1/8c, honey 1tbs., dijon mustard 1tbs., olive oil 1/8c

Drizzle vinaigrette on plate for presentation

Place crostini (toasted baguette) on plate, drizzle with balsamic vinaigrette (this will soften the crostini)

Place basil from bowl on crostini (see video), then top with tomato and cheese, drizzle more vinaigrette on top of tomato and cheese mixture

Serve and ready to eat!





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