Slice fresh mozzarella and tomatoes (I prefer to use fresh ripe vine or beefsteak tomatoes).
Arrange tomato slices on serving platter. Top with sliced Mozzarella.
Sprinkle lightly with salt n freshly cracked pepper
Drizzle generously with the Balsamic glaze.
Top with hand torn basil…serve immediately!
For making the Balsamic glaze:
Bring 2 cups of balsamic vinegar to a gentle simmer along with 2 tbsp of brown sugar. Cook on medium low heat till it reduces to a thick sauce that coats the back of the spoon and becomes about 1/2 cup. Cool and store in an airtight container.