Caprese Salad - with a twist

We love a caprese salad during the summer months, especially when local tomatoes are plentiful.  We often plate the traditional caprese salad of sliced tomatoes, bocconcini with a drizzle of balsamic and olive oil.

This is a bit of a twist, just to change it up.

Ingredients:

• small tomatoes - 1" to 2" diameter
• mid or large sized bocconcini balls (or buffalo mozarella if you can find it)
• fresh basil leaves
• balsamic dressing or glaze

Slice each tomatoe 3/4 of the way through, but not all the way.  Slice the bocconcini.  Insert a slice of cheese and a small piece of basil between each slice.

Drizzle with balsamic glaze or a balsamic vinaigrette.

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Notes:

• Balsamic glaze is a like a thick balsamic syrup.  You can find it at most grocery stores in the vinegar aisle.
• If you can find (and afford) buffalo mozarella, it's a lovely complement to tomatoes.  This is the traditional Italian cheese made from buffalo milk.  It's richer and creamier than traditional bocconcini.