7 teaspoons olive oil, divided 1 large clove garlic, peeled and halved 1/8 teaspoon hot red pepper flakes 16 slices tomato, about 1/4 inch thick 16 slices fresh mozzarella, about 1/4 inch thick 1/2 cup roughly chopped fresh basil leaves, plus 4 small top sprigs Salt and black pepper to taste 2 teaspoons balsamic vinegar or to taste

Step 1 Heat the oven to 375 degrees. Grease a gratin dish or rimmed baking sheet with 1 teaspoon olive oil. Rub with garlic. Sprinkle with hot pepper. Set aside.

Step 2 Lay 4 tomato slices down the center of the pan, leaving a couple of inches between them. Spoon one-fourth teaspoon olive oil on top of each tomato slice. Top with 4 slices mozzarella. Sprinkle with chopped basil. Season with salt and pepper to taste. Continue layering with the remaining tomatoes, olive oil, mozzarella, and basil making 4 tomato-cheese stacks.

Step 3Bake 10 minutes, until the cheese is starting to melt. Using a slotted spatula, carefully transfer each stack to a serving platter or plates. Drizzle each stack with one-half teaspoon balsamic vinegar and one-half teaspoon olive oil; top each with a basil sprig. Serve warm or at room temperature.

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