- 1–2 large heirloom tomatoes
- 1 oz goat cheese, crumbled
- 1 bunch fresh basil, chopped
- 1 TBSP extra virgin olive oil
- 1 TBSP balsamic glaze
- sea salt and black pepper, to taste
Wash and slice tomatoes. Plate tomatoes and season with sea salt and pepper.
Chop basil and sprinkle atop tomatoes. Add crumbled goat cheese.
Drizzle with olive oil and balsamic glaze.