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Heirloom Tomato and Mozzarella Tartare with Balsamic Syrup

by Lynda Balslev

tomato tartare verrines tastefood

Taking its cue from Insalata Caprese, the magical trio of tomato, mozzarella and basil gets dressed up in these elegant yet simple verrines. A diced medley of colorful heirloom tomatoes is topped with creamy buffalo mozzarella and fresh basil, then laced with rich balsamic syrup. A plank of olive oil crostini completes this fresh and light dish. Make this summery appetizer when the garden is abundant with ripe tomatoes and it’s too hot to cook in the kitchen.

Heirloom Tomato and Mozzarella Tartare with Balsamic Syrup
Makes 8 servings.

Syrup:
1/2 cup balsamic syrup
1 garlic clove, lightly smashed
1 tablespoon lemon juice
Pinch of salt and freshly ground black pepper

Crostini:
8 slices of baguette, cut 4-inches in length by 1/4-inch thick
Extra-virgin olive oil
1 large garlic clove, lightly smashed

2 pounds assorted heirloom tomatoes, seeded, cut in 1/4-inch dice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
8 ounces buffalo mozzarella
8 large basil leaves

For the syrup:
Place the vinegar, garlic, lemon juice, salt and pepper in a small saucepan. Bring to a boil and cook until syrupy in consistency and reduced by 1/3. Discard garlic clove. Transfer syrup to a bowl and cool to room temperature.

For the crostini:
Preheat oven broiler or grill. Brush baguette slices with olive oil. Rub with garlic clove and lightly sprinkle with salt. Arrange in one layer on a baking tray and broil until lightly golden on both sides, turning once. (Or grill until lightly charred on both sides). Set aside.

Place the tomatoes in a bowl. Add oil, salt, sugar and black pepper. Gently stir to combine. Taste for seasoning. Divide the tomatoes evenly between 8 glasses. Top with a spoonful of mozzarella. Drizzle with 1 to 2 teaspoons balsamic syrup.

Stack the basil leaves. Roll up the stack lengthwise and thinly slice the roll to chiffonade the basil. Sprinkle the basil over the tomatoes. Serve immediately with crostini.

12 thoughts on “Heirloom Tomato and Mozzarella Tartare with Balsamic Syrup”

  3. Perfect for later this summer when I start harvesting tomatoes from the garden. I think it is a pretty way of serving it too.

  4. My plants are covered in blossoms so I am very hopeful I will have lots of juicy ripe tomatoes! The Heirloom Tomato and Mozzarella Tartare with Balsamic Syrup will be a charming salad for my sweet summer harvest!

  6. Lucky me! I have all these ingredients on hand. Such pretty presentation. Really, Lynda. I’ll be serving this alongside a marinated flank steak tomorrow. Mmm.

  9. Beautiful! This is perfect for our hot, sunny days right now. I even have a couple of ripe tomatoes just waiting to be picked! Love the balsamic syrup, too.

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