I'm sorry if you are tired of looking at my tomatoes.
I am flush with heirlooms in the MCG this month, so you will be seeing them for the next few weeks in recipes.
Please accept my apologies in advance.
This is a Caprese salad, but stepped up a bit.
I layered 3 different Jersey heirlooms (they are "Jersey" tomatoes cause they are grown in NJ soil).
I sprinkled some Maldon sea salt on each layer and a slice of fresh mozzarella cheese, the kind packed in water.
I tucked a small basil leaf in between each layer and pinched some of that gorgeous fennel pollen (if you are lucky enough to
Dot some of that magic balsamic syrup and some homemade basil pesto around the plate.
Serve with knife and fork.