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Tomato-Basil Caprese Stacks with Candied Pancetta

Tomato-Basil Caprese Stacks with Candied Pancetta

Tomato-Basil Caprese Stacks with Candied Pancetta. As simple and glorious as it should be yet topped with a serious burst of umami.

Tomato-Basil Caprese Stacks with Candied Pancetta

Print This Recipe Total time Yield 6Published

Feel free to make these stacks as tall as you like.

Tomato-Basil Caprese Stacks with Candied Pancetta

Ingredients

  • 12 slice ripe tomato (centercut, about 3/4‑inch thick)
  • salt and pepper (as needed)
  • 6 slice fresh mozzarella (about 3/4‑inch thick)
  • basil leaves (as needed)
  • 6 slice candied pancetta (see recipe)
  • balsamic syrup (see recipe)
  • very good extra-virgin olive oil

Directions

Place a slice of tomato on each of 6 small plates; sprinkle lightly with salt and pepper then lay on a basil leaf or two. Top each with a slice of mozzarella and a basil leaf or two. Top each stack with another slice of tomato, a sprinkle of salt and pepper, and a slice of candied pancetta. Garnish with basil leaves and an artful drizzle of balsamic syrup and very good extra-virgin olive oil.