3 (4 oz. each) buffalo mozzarella, cut into large cubes
1/2 lb. cherry tomatoes, cut in half
Salt and ground black pepper
2 Tbsp. thinly sliced fresh basil leaves
Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
Directions
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.
