Baked Capri Salad
- 4 Beefsteak Tomatoes
- 7-8 oz Mozzarella Cheese
- 24 Black olives (sliced)
- 16-18 Fresh Basil Leaves
- 3 Tbsp Balsamic Reduction Sauce
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper
- Basil Leaves for Garnishing
Place the stacks into a preheated oven set on "broil" or "high". Leave in oven for 2-3 minutes or until the cheese has melted on top and in the layers. Take out of oven, drizzle with olive oil and salt and pepper to taste.
Transfer the Baked Capri Salad to a plate, sprinkle olives and fresh basil on top and as a last step, add the balsamic vinegar reduction (or use plain balsamic vinegar) and serve.