2 beefsteak tomatoes
4 1/2 oz mozzarella cheese
12 black olives
8 fresh basil leaves
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
salt and pepper
fresh basil leaves, to garnish
Using a sharp knife, cut the tomatoes into thin slices. Drain the mozzarella if necessary, and cut into slices and stone the black olives before slicing into rings.
Layer the tomatoes, mozzarella slices, olives, and basil leaves in 4 stacks, finish with a layer of cheese on top.
Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella.
Drizzle over the balsamic vinegar and olive oil, and season to taste with the little salt and pepper.
Transfer to individual serving plates and garnish with fresh basil leaves. Serve immediately.