Fresh Mozzarella, Tomato, and Pesto Napoleon


2 Whole Vine ripe tomatoes, cut in 1/2" round slices
8 oz Fresh Mozzarella, cut in 1/2" round slices
6 oz Pesto Vinaigrette
6 oz Balsamic glaze 


  • On a square plate, place tomato round followed by mozzarella round, continue sequence. 
  • Add a drizzle of pesto vinaigrette. 
  • Finish by garnishing with Fresh basil leaves, and balsamic glaze.  

Pesto Vinaigrette: Ingredients

1 Cup Fresh Basil leaves
1 Cup Parsley
1/2 Cup Mint leaves
1/4 Cup Chives, rough chop
1/2 Cup Pine nuts, slightly toasted
4 Whole Garlic cloves, finely chopped
1/2 Cup Parmesan reggiano cheese
2-3 Tablespoons Extra virgin olive oil
2 Tablespoon Fresh lemon juice
1 Cup Balsamic glaze
Salt & pepper to taste 


  • Place garlic, parmesan cheese, basil, mint, chives and pine nuts in a food processor. 
  • Turn food processor on and slowly add olive oil, lemon juice, salt and pepper. 
  • Place in a plastic bottle or bowl, refrigerate. 


For best results use fresh and local ingredients