Slice the ends off of both tomatoes and slice each tomato into 5-6 slices.
Stack the slices of fresh mozzarella and tomato on 2-4 plates(depending on how large of stacks per serving you want), alternating the mozzarella and tomato and sprinkling a little bit of salt between each layer.
Drizzle the top of each stack with desired amount of olive oil.
Drizzle the top of each stack with desired amount of balsamic reduction.
Top each stack with a small sprig of basil leaves.
1 (8-ounce) package cream cheese, at room temperature
3 tablespoons confectioners' sugar
1/2 cup Hershey's™ Spreads Chocolate with Hazelnut
INSTRUCTIONS
In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high until stiff peaks form, about 2-3 minutes; set aside.
In a separate bowl of an electric mixer fitting with the paddle attachment, beat cream cheese and confectioners' sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in Hershey's™ Spreads until well combined. Gently fold in whipped cream.
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, thinly sliced
2 slices sourdough bread, crusts trimmed
3 tablespoons grated Parmesan
1 cup vegetable broth
8 ounces burrata cheese, for serving
1/4 cup basil leaves, chiffonade, for serving
INSTRUCTIONS
Preheat oven to 425 degrees F.
Add olive oil and onion to the bottom of an 8x8 baking dish. Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
Place into oven and roast until slightly tender, about 20 minutes. Add garlic in an even layer over the tomatoes. Place into oven and roast until the tomatoes are soft, an additional 10 minutes; let cool 10-15 minutes.
Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
Serve immediately, garnished with burrata, balsamic reduction and basil leaves.
