- 12 mozzarella cheese ((4 oz. each) cut into large cubes )
- 1/2 pound cherry tomatoes (cut in half)
- 2 tablespoons fresh basil leaves (thinly sliced)
- balsamic vinegar (bertolli italian glaze with, modena - aceto balsamico di modena igp)
- Combine mozzarella and tomato on serving plate. Season with salt and ground black pepper to taste. Garnish with fresh basil leaves and drizzle with Bertolli Italian Glaze with Balsamic Vinegar of Modena.