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• Tomato mozzarella:

INGREDIENTS:

1. Tomatoes
2. Mozzarella (preferably from buffalo)
3. Olive oil
4. Seasalt
5. Pepper from the mill
6. Basil leaves
7. Aceto balsamico di modena
8. Truffle oil

• Slice the tomatoes & mozzarella.
• Best made in summer, make sure you have the deep red tomatoes with the juicy taste.
• In Belgium sometimes difficult to get decent ones, that's why i love those markets in France!
• Place them on a plate, one slice of each on top of each other (see photo).
• Add (black) pepper from the mill, sprinkle with olive oil and the balsamico.
• Like always, use a good quality olive oil, it will really add extra taste to your dish.
• And i don't always mean the most expensive ones, house brands can be really good.
• Add some truffle oil, slice some basil and place on top.
• Finish with some sea salt.

• If you rather have balsamic glaze:
• 100ml aceto balsamico and two tablespoons honey, cook until reduced by 50%, let it cool down.

• OPTIONAL: serve with some thin slices Prosciutto crudo (Parma).

• Don't use to much truffle oil, we don't want it to overpower the dish .
• Top with real truffle, expensive but tasty.
• 

TOOLS NEEDED:

1. Just a good knife!

TIPS & TRICKS:

1. Serve with some oven baked ciabatta!!
2. U can use white or black truffle oil.
3. Buy mozzarella from buffalo milk, the taste is much fuller and also a bit more acidic and has more character.