Napoleon Caprese Stack
- 50 ea. Molly’s Kitchen® Cornmeal-Breaded Green Tomato
- 50 ea. Cross Valley Farms® Cross Valley Farms Mini Heirloom Tomatoes, sliced
- 50 ea. Roseli® Sliced Mozzarella Cheese
- 50 ea. Cross Valley Farms Fresh Basil Leaf
- 2 Teaspoon Monarch Cracked Black Pepper
- 2 Teaspoon Roseli Balsamic Glaze
Deep-fry green tomatoes until golden at 350°F for 3-4 minutes. Drain on Monogram® All-Purpose Flax Towel.
Slice heirloom tomatoes to desired thickness.
Assemble by stacking fried green tomatoes as a base alternating between those and freshly sliced tomatoes, with sliced mozzarella and fresh, torn basil in between. Add cracked black pepper to each layer. At service, drizzle with balsamic glaze.
Yield: 25 portions