|Heirloom Tomato, Fresh Mozzarella on Polenta|
2 Tablespoons olive oil
1 whole milk ball of fresh mozzarella
1 1/2 cups baby heirloom tomatoes, sliced in half or quarters
1 Tablespoon sun dried tomatoes in oil, drained and cut
1 Tablespoon olive oil
salt and fresh pepper, to taste
4 green olive, quartered (optional)
1/4 cup pine nuts, toasted
6 fresh basil leaves, chiffonade
6 shavings of fresh Parmesan
reduced Balsamic vinegar, for garnish (optional)
Preheat oven to 400F.
Slice polenta into 1 inch slices, brush with olive oil and bake about 10 minutes, turning at halfway time. Alternately, these could be grilled.
Slice mozzarella into 6 rounds.
|Heirloom Tomato, Fresh Mozzarella on Polenta with Balsamic|
Put heated polenta rounds on a plate and top each with a slice of fresh mozzarella.
Spoon the tomato mixture over top of each round.
Top with pine nuts and basil. Lay the shaved Parmesan over top.
Serve with Balsamic syrup, if desired