Teresa G


This is an amazingly delicious antipasto (starter) course. The sweet, juicy slices of fresh, vine-ripened, homegrown tomatoes are topped with a chiffonade of sweet basil, a light sprinkle of garlic salt, kalamata olives, whole milk mozzarella and asiago (or parm,) then broiled until the cheeses are melted, bubbly and just beginning to brown. A few drops of a good balsamic or balsamic reduction is a perfect way to "gild the lily," and a piece of crusty bread on the side to sop up the juices is highly recommended. Enjoy!


★★★★★ 1 vote

2 (2 slices per person)
10 Min
2 Min


  • ·
    olive oil or olive oil spray for pan
  • 1 large
    tomato (fresh, homegrown, vine-ripened if possible)
  • sprinkle
    garlic salt (see *note)
  • 4-6 large
    basil leaves, fresh (plus extra for garnish, if desired)
  • 6 to 8
    kalamata olives, pitted & halved or sliced (plus extra for garnish, if desired. see *note.)
  • 3-4 oz
    whole milk mozzarella cheese
  • 1 oz
    asiago cheese or parmesan, shredded or grated
  • ·
    balsamic vinegar (optional)



  1. Gather ingredients.
  2. Line a rimmed baking with foil. Lightly grease foil with olive oil or olive oil spray.
  3. Remove blossom end and stem/core of tomato. Cut tomato into four 1/2 inch slices. Place on prepared baking sheet.
  4. Lightly sprinkle tomato slices with garlic salt.
  5. Stack basil leaves, roll into a "cigar" shape; use sharp knife or kitchen shears to chiffonade (cut into thin strips.)
  6. Sprinkle 1/4 of the basil on each tomato slice.
  7. Place 3 or 4 kalamata olive halves on each tomato slice.
  8. Slice or shred mozzarella cheese. Place 1/4 of the cheese on each tomato slice.
  9. Sprinkle each slice with about a teaspoon of grated asiago or parmesan cheese.
  10. Place oven rack in highest position. Preheat broiler on high. Broil prepared slices for 1 1/2-2 minutes, until cheese is melted and just begins to bubble and brown. Remove from oven immediately.
  11. Plate & garnish with basil, olives or a few drops of good balsamic vinegar, or as desired. Serve immediately. Cover and refrigerate leftovers. Recipe may be doubled.
  12. *NOTE: If you're watching your salt intake, omit the garlic salt and olives.

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