Caprese Salad Stacks with Balsamic Reduction

These Caprese stacks are the perfect summer side dish and the answer to what to do with all those tomatoes coming off the vine at the same time! The balsamic reduction takes the basic tomato/basil/mozzarella combination to the next level. Enjoy these as a light snack, an appetizer or a side dish to a grilled meal.

2 cloves garlic, minced
2 tbsp grape seed or olive oil
salt and pepper
1 cup balsamic vinegar
1 tbsp sugar
1 large ripe tomato
4-5 large fresh basil leaves
3 1/2-inch thick slices of mozzarella cheese
balsamic reduction, homemade or bought

In a small bowl, combine garlic, oil, salt and pepper. Stir to combine; set aside.

To make homemade balsamic reduction, combine 1 cup balsamic vinegar with 1 tablespoon sugar in a non-reactive saucepan. Bring to a simmer over medium-high heat; then turn down the heat and keep it at a low simmer for 10-15 minutes or until it coats a spoon. Cool to room temperature.

Slice the tomato. Season the tomato slices and mozzarella slices with salt and pepper.

Assemble your stack (tomato, mozzarella, basil leaves, repeat. Top with a tomato slice.) Chop the third mozzarella slice into cubes and scatter over the top slice of tomato.

Drizzle with balsamic glaze, and then drizzle with garlic oil. Serve immediately.