Classic Tomato Mozzarella Stacks

By Cait Johnson, author of Witch in the Kitchen

When my sweetheart told me he lives on this luscious Italian dish all
summer, I had to try it. One stop at the Farmers' Market and we had
all we needed: a ripe juicy tomato, some creamy mozzarella, and
pungent fresh basil. We made the stacks in no time flat and after one
heavenly bite, I knew why it is his favorite summer meal: Classic
Tomato Mozzarella Stacks are ridiculously simple to make, you don't
have to heat up the kitchen to make them, and they taste like the
essence of summer. Divine!

Per person (just multiply to feed the hordes)

1 medium to large ripe tomato (depending on how hungry you are, and if
this is an appetizer or the main dish cut into 1/4-inch-thick round
slices
2 to 3 thin slices fresh mozzarella cheese
1 fresh basil leaf
Drizzle of extra-virgin olive oil
A few grinds of black pepper and a sprinkling of sea salt to taste
1 slice of baguette (optional, but the bread makes a nice base to soak
up the tomato juices)

Alternate slices of tomato and cheese in a stack and top with a basil leaf.
(If you want to use bread, you can either lightly toast a slice or leave it
plain, and place the stack on top of it.) Drizzle with olive oil, top with
salt and pepper, and serve.

Buon appetito!
HELPFUL HINTS: Some folks like to add a slice of red onion to their
stacks

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