Mozzarella and tomato millefeuille

The Caprese Salad is a tasty cold dish, made with tomatoes, mozzarella and fresh basil. In this recipe we will revisit the original version of the tomato millefeuille, adding a special ingredient: the condiment with balsamic vinegar of Modena. The Condiment with "Balsamic Vinegar of Modena I.G.P." is an ideal condiment for meats and cheeses. Today we will use it to flavor the tomato millefeuille and enhance it. The mozzarella and tomato millefeuille is an appetizer, which can also be served as a second course, perhaps for a fresh and light dinner, particularly suitable for every season.

The millefeuille of mozzarella and tomato is a simple and light appetizer, particularly suitable with guests, when the desire for lightness and freshness take over and you are constantly looking for delicious ideas, even better if they are made in a short time and without cooking. The recipe of mozzarella and tomato millefeuille was born as an even more delicious idea to bring to the table in a creative and original way the classic Capri salad, so dear to our cuisine. 

The millefeuille of mozzarella and tomato are a nice and light dish, perfect for your dinners with friends. The ingredients used are minimal, so it is advisable to choose quality. The tomatoes should be firm and not overripe, in order to maintain the shape and support the weight of the millefeuille. The mozzarella must be fresh and not too milky, to avoid the loss of too much liquid, which would have an unpleasant unsightly effect. Needless to say, this recipe with buffalo mozzarella is: a masterpiece of simple cuisine!

Ingredients

4 tomatoes (round, salad tomatoes)

4 mozzarella (the same size as tomatoes)

4 tablespoons pistachio pesto

olive oil to taste (extra virgin)

a few basil leaves

oregano to taste

salt to taste

Preparation

To prepare the millefeuille of mozzarella and tomato, start washing the tomatoes thoroughly, then cut the upper cap and continue to slice them, into circular slices. Proceed with a similar cut for mozzarella. At this point you can proceed to assemble the millefeuille. Start with a slice of tomato, season with salt and sprinkle with a little oil and add a sprinkling of oregano to taste, then continue with a slice of mozzarella; Then again tomato and mozzarella, and so on. Finish with a pouring of pesto on the mozzarella. Your mozzarella and tomato millefeuille is ready, add a fresh basil leaf and serve.

Tip

If the mozzarella is too milky, it is preferable to drain it a little before assembling the millefeuille. It is preferable to serve the mozzarella and tomato millefeuille immediately, as with the passage of time the ingredients lose tone and the millefeuille may not preserve the same shape.