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Wednesday, Jun. 17, 2009
Recipe: Mozzarella tomato stacks with basil vinaigrette
6 vine ripened USA grown tomatoes
2 8-12oz balls of fresh mozzarella (fresh mozzarella is soft to the touch, very white in color, and is usually found in the gourmet cheese section of the market. Do not use low moisture or part-skim mozzarella)
6 small portabella mushrooms, stems removed (sometimes called baby bellas)
Merced Sun-Star - PHOTO BY BEA AHBECK
Amanda De Jager Friedman's tomato mozzarella stacks with basil vinaigrette.
3 cups fresh basil leaves
1/4 cup white wine vinegar
1/2 tablespoon Dijon mustard
1 cup good olive oil
1 cup balsamic vinegar
3 cloves of garlic
Salt
Fresh cracked black pepper
To be done ahead of time -- pour balsamic vinegar into a small saucepan and bring to a boil. Reduce heat to a simmer. Stirring occasionally, allow balsamic vinegar to reduce by at least half, until it begins to thicken slightly, or about 10 minutes. Remove from heat. Meanwhile, add basil leaves, white wine vinegar, Dijon, olive oil, and a pinch of salt together in a blender. Blend until thoroughly combined. Both the balsamic reduction and the basil vinaigrette can be made a day ahead and stored in the fridge.
Slice tomatoes and mozzarella with a very sharp serrated knife into even 3/4 inch thick slices. You will need 12 slices of each.
Preheat grill to medium heat. Coat mushrooms in olive oil, then sprinkle with salt and pepper. Place mushrooms on hot grill with the stem side down. Grill on this side for about 5 minutes.
Flip mushrooms over, and place one slice of mozzarella inside of each mushroom cap. Close the grill lid for 3-4 minutes, allowing mozzarella to melt. This will create an even base for the stacks, and will impart a bit of a smoky flavor to the cheese.
Remove mushrooms to a platter using a metal spatula. Top each mushroom with a tomato slice, then another mozzarella slice, and finally the last tomato slice.
Pour the basil vinaigrette over the stacks, and, using a small spoon, drizzle a bit of balsamic reduction around the plate. Serve, alfresco of course, with a barely chilled bottle of your favorite red table wine.
Serves 6 as a side dish and 3-4 as a main course.
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