Heirloom Tomatoes with Buffalo Mozzarella and Pancetta

Heirloom Tomatoes with Buffalo Mozzarella and Pancetta

Posted on 07. May, 2007 by in Main, Recipes, Salad, Starters

I’ve been trying to make it a habit of using my leftover items from other recipes. I had an extra Black Krim heirloom tomato sitting on the counter and it had me thinking of how I could use it. What I love about heirlooms is the variety of flavors they offer. I picked up 2 more varietals, some buffalo mozzarella and pancetta.

Serves: 2


3 heirloom tomatoes
8 slices of pancetta cut in a medium thickness
1 large buffalo mozzarella ball
6 slices of bread – i love sourdough or a buttertop for this.
3 TBs of chopped basil
sea salt
freshly ground pepper
olive oil and balsamic vinegar


1. Cut the tomatoes into 1/2 inch thick slices. Try to find tomatoes that are uniform in size. It’ll help with the stacking. Lightly season them with salt and freshly ground pepper.

2. Slice the mozzarella into 1/2 inch slices.

3. Start toasting the bread.

4. Heat a medium sized saute pan on medium/high heat. Pour 1 TBs of olive oil to coat the bottom of the pan. After the pan is hot, crisp the pancetta. Approximately 1 min. per side til browned. Drained on paper towel.

5. Chop the basil

6. Cut 6 rounds out of the toasted bread


There are so many ways to present but I’ve been on a stacking kick for a while now. You’ll see similar techniques in other recipes. ;)

1. Place a slice of tomato. Lightly season with salt and
2. Add a slice of buffalo mozzarella and sprinkle some basil on top
3. Place a toast round and then add a slice of crisped pancetta
4. Repeat til there are a total of 3 slices of tomatoes
5. Drizzle a good extra virgin olive oil and balsamic vinegar around the plate and over the stack.
6. Enjoy. :)

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One Response to “Heirloom Tomatoes with Buffalo Mozzarella and Pancetta”

  1. steamy kitchen

    21. May, 2007

    wow, those tomatoes are gorgeous….can’t surf while hungry. I. want. that. now.

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