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