Prep time: 10 minutes Cook Time: 5 minutes Yield: 16 servings
Ingredients: 3/4 cup balsamic vinegar 1/4 cup pomegranate juice 4 vine-ripened tomatoes, sliced 1/4 inch thick (My favorite are San Marzanos) Sea salt to taste 16 fresh basil leaves 1 pound fresh mozzarella cheese, sliced 1/4 inch thick 1/4 cup extra virgin olive oil Directions: In a small saucepan, cook the vinegar and pomegranate juice over medium heat until it reduces by half, approximately 5 minutes. Meanwhile, layer the sliced tomatoes on a serving platter and sprinkle each with sea salt (if you have high blood pressure, abstain from the salt). Layer a basil leaf over each tomato and top with a mozzarella slice. Drizzle the olive oil and the balsamic pomegranate reduction over the tomato and mozzarella bites. Pierce each mozzarella bite with a toothpick and serve.
Nutrition per serving: 133 Calories; 10 g Fat (4 Saturated); 22 mg Cholesterol; 182 mg Sodium; 4 g Carbohydrates; 7 g Protein