sliced tomatoes (smaller tomatoes will match the size of the apricots better)
apricots, pits removed and cut into slices
slices of fresh mozzarella
basil leaves, washed and dried
extra virgin olive oil
best quality balsamic vinegar
salt and fresh ground black pepper to taste
Slice tomatoes about 1/2 inch thick and arrange on serving platter. Place a slice of apricot on top of each tomato, cut side up. Put a slice of fresh mozzarella on top of the apricots, with a couple of fresh basil leaves on top of the mozzarella. Drizzle olive oil and balsamic vinegar over, season with salt and fresh ground black pepper, and serve.
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