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Heirloom Tomato Appetizer


Recipe courtesy of Jamey Coughlin and Roxanne Beavers


  • 3 large firm tomatoes (Red Stripe Romans, if you can get them)
  • fresh mozzarella cheese, in ball form
  • fresh basil leaves
  • olive oil to taste
  • fresh-cracked black pepper


Preheat oven to 375°F (190°C). Thickly slice fresh tomatoes and arrange on a lightly oiled baking sheet. Top each tomato with a slice of mozzarella cheese. Bake for just a few minutes, until cheese begins to slightly soften but not melt. Remove from oven, and top each tomato with a couple freshly torn basil leaves. Top with a light drizzle of olive oil and fresh-cracked pepper and serve at once with crusty bread. Serves 4 to 6. This recipe was featured in the article Fresh off the vine.
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