Read: Vogue Italia, July 2011, photographed by Steven Miesel.
Eat: Mozzarella Caprese
- Fresh, hand-stretched Mozzarella
- Heirloom tomatoes
- Pesto (Homemade or store-bought. Whole Foods Market has a great variety.)
- Extra-virgin olive oil
- Balsamic vinegar
- Optional: coarsely chopped almonds
Slice tomato into four slices, all of equal thickness. Slice enough Mozzarella for one slice to be layered atop each tomato. Add one small scoop of pesto on top of the Mozzarella. Drizzle with olive oil and balsamic vinegar. For a crunchy, salty topper: Sprinkle coarsely chopped almonds on top.
