Slice mozzarella into 4 1/2 inch thick slices and set on paper towel to drain.
Heat balsalmic viegar with salt and pepper in saucepan over medium-high heat. Cook at boil until reduce to 1 t, about 7 minutes. Tranfer to bowl immediately after reducing.
Cut thin slice from bottom of tomato to create flat surface. Cut each tomoato into 3 slices. Place bottom slice on serving plate. Drizzle each slice with 1/2 t olive oil and season with salt and pepper. Top each slice with 2 basil leaves and a slice of cheese. Repeat. Top the stacks with remaining slices, stem side up. Just before serving, drizzle the balsamic syrup over stacks.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 102 (53%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 36.3mg||11 %|
|Sodium 358.5mg||12 %|
|Potassium 89.4mg||2 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7g|
|Protein 14g||20 %|
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Calories per serving: 193
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