1 cup balsamic vinegar
2 ripe tomatoes, thickly sliced
6 ounces fresh mozzarella cheese, thickly sliced
fresh basil leaves
olive oil, for drizzling
In a small saucepan over low heat, bring balsamic vinegar to a gentle boil. Cook for about 15 minutes, until reduced to a nice thick (but still pourable) glaze. Allow to cool to room temperature. Arrange tomatoes and mozzarella on a platter alternating them. Tuck whole basil leaves in between the tomato and cheese slices. Drizzle with olive oil. Drizzle with balsamic reduction. Sprinkle with salt and pepper and serve.