Prep: 20 Mins

Stem Tomato and Fresh Mozzarella Napoleon


  • 6 whole ripe tomatoes
  • 18 mozzarella slices
  • 1 head lettuce
  • 1 cup REGINA Balsamic Vinegar
  • 1/2 cup olive oil
  • 4 ozs. caramelized, roasted shallots
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • salt, to taste


From each tomato, cut a thin slice from top and bottom, discard.

Cut each tomato into 3 slices. Place 1 slice of mozzarella on each

slice of tomato. Stack the 3 slices of tomato/mozzarella on top of

each other. Arrange Bibb lettuce on 6 plates and place stacked

tomato/mozzarella on top. Drizzle with vinaigrette.

To roast shallots; break out of their casing, drizzle with olive oil.

Bake at 400 in a small, covered baking dish 10-15 minutes or

until soft.

Makes 6 servings.

Recipe by Chef Hartmut Handke, Certified Master Chef
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