Preheat oven to 400 degrees(f). Place tomatoes on parchment paper lined baking dish and drizzle with Tuscan Olive Oil and sprinkle with French Garden Sea Salt. Roast tomatoes for 20 minutes, then remove from oven. Combine mozzarella and half of the basil with a pinch of French Garden Sea Salt. Cut a small pocket into each chicken breast and fill with mixture. Secure closed with toothpick if needed. Season chicken with French Garden Sea Salt. Heat an oven proof pan on medium high, then add 2 TBS Tuscan Olive Oil and brown chicken on both sides. Finish chicken in 400 degree(f) oven until cooked through, about 15-20 minutes. Let chicken rest for 5 minutes, then slice. Combine roasted tomatoes with remaining basil and drizzle with Tuscan Olive Oil and season lightly with French Garden Sea Salt. To Serve: Spoon tomato mixture over sliced chicken and drizzle Traditional Dark Balsamic Vinegar over top.
Place berries, sugar, honey and water in a large saucepan over medium-high heat. Bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh strainer. Stir in the balsamic vinegar. Process in an ice cream machine according to the manufacturer’s directions.
Recipe from Lucero Olive Oil
In a medium bowl, mix the vinegar, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper flakes.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Recipe adapted from allrecipes.com
Directions:When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic, making designs if you want! End with a sprinkling of sea salt and black pepper.