Kumato Caprese Salad

3 kumato tomatoes, sliced

6 oz. balsamic vinegar

6 oz. fresh mozzarella, sliced

1/2-3/4 c. fresh Infinite Herbs organic basil leaves

1/4 c. extra virgin olive oil

coarse sea salt & fresh cracked pepper medley

In a small saucepan, heat the balsamic vinegar and simmer until reduced to half of its original volume and until it becomes thick and slightly syrupy.
Cool balsamic vinegar reduction until ready to use.
On individual plates, stack the tomato slices alternating with the mozzarella slices, starting and finishing with a tomato. Each plate should have 4 slices of tomato and 3 slices of mozzarella.
Sprinkle each tomato/cheese stack with sea salt and cracked pepper.
Drizzle each plate with olive and sprinkle with basil.
When balsamic vinegar reduction is cooled, artfully drizzle the side of the tomato/cheese stack. Garnish the plate with 2 plump basil leaves.