Baked Tomato and Mozzarella Stacks with Arugula, Corn, and Balsamic Syrup

(from culinarysarah’s recipe box)

Here, mozzarella cheese and tomato slices are topped with crunchy breadcrumbs and drizzled with balsamic syrup for an elegant take on a classic summer appetizer. The balsamic syrup can be made several days ahead, or you can omit it to save time.

Source: July/August 2008 Vegetarian Times

Serves 8 people

Categories: small plates

Ingredients

  • 3/4 cup balsamic vinegar
  • 4 medium tomatoes, cored and cut into 4 slices
  • 8 ounces fresh mozzarella, cut into 8 slices
  • 4 teaspoons prepared pesto
  • 1 slice wheat bread
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernals
  • 4 ounces arugula, (4 cups)

Directions

  1. Prehead oven to 450 degrees. Spray baking sheet with cooking spray.

  2. Heat vinegar in small saucepan over medium heat. Bring to a simmer and cook 10 minutes, or until syrup-like and reduced to 1/3 cup. Remove from heat and set aside.

  3. Lay 8 tomato slices on prepared baking sheet. Place 1 cheese slice on each tomato slice. Spread 1/2 teaspoon pesto on each cheese slice, and top with remaining tomato slices.

  4. Place bread in bowl of food processor and pulse until chpped into fine crumbs. Pour into small bowl; toss with olive oil, and season with salt and pepper. Sprinkle crumbs on top of tomatoes and bake 5 to 7 minutes or until crumbs are golden and cheese is soft.

  5. Toss corn and arugula together in bowl, and turn out onto serving platter. Place tomato stacks on top, and pass balsamic syrup for each guest to drizzle on top of tomatoes.

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