- 2 – 3 tomatoes
- 1/2 lb fresh mozzarella cheese
- Handful of fresh basil leaves
- Fig balsamic vinegar
- Slice tomatoes and mozzarella into wedges
- Place a basil leaf on top of each wedge
- Drizzle Fig balsamic vinegar over as a finishing touch
Refrigerate for 30 minutes – 1 hour and serve cold or bake in oven for 4 – 6 minutes (or until cheese is melted) and serve warm! If serving warm, wait to drizzle the Fig balsamic until after baking.