For the caprese towers, wash the tomatoes and cut them horizontally into three thick slices each. Whisk the egg in a plate and add salt.
Dredge the tomato slices first in flour, then in egg and finally in the breadcrumbs. Wash a few basil leaves and shake dry. Cut the mozzarella into a total of eight slices.
Heat some oil well in a pan and brown the tomatoes well in it on each side. Layer the tomatoes, basil and cheese alternately, arrange them in four towers and fix them with a wooden stick.
Briefly place in the oven at a low temperature to soften the mozzarella. Arrange the caprese towers and finally drizzle with balsamic cream.
Preparation Tip:
The caprese towers are best served with arugula salad.
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