INGREDIENTS
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6 oz. fresh mozzarella (preferably bocconcini), sliced into small rounds
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2 tbsp. extra-virgin olive oil
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1 tsp. Italian seasoning
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1 tsp. Flaky sea salt (such as Maldon)
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Freshly ground black pepper
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6 plum tomatoes
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6 Fresh basil leaves, torn
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Balsamic glaze, for serving