Tomato and Spicy Seafood Stacks with Balsamic-Maple Vinaigrette
8 slice(s), from ripe beefsteak tomato (about 2 large tomatoes)
part-skim mozzarella cheese
4 oz, cut into 4 thin slices
7 oz, Brunswick® Seafood Snacks in hot sauce (2 x 100 grams), drained
12 Tbsp, fresh
⅛ tsp, or to taste
⅛ pinch, ground, or to taste
- Arrange 1 tomato slice on each of four plates. Top each tomato slice with 1 slice of mozzarella cheese, 1/2 can of herring fillet pieces and 3 basil leaves. Top with remaining tomato slices. Set aside.
- In a small bowl, whisk together vinegar, maple syrup and olive oil. Season to taste with salt and black pepper. Drizzle vinaigrette over stacks and serve.