Directions

1. Fresh basil can be made in to a chiffonade or used as a whole sprig. I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden

2.  A drizzle of Tuscan Herb Olive Oil and a few drops of 18 year traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.