For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 10-12 minutes. Set aside to cool for 5 minutes.

While the glaze is cooling, prep your tomatoes, basil and mozzarella

Assemble:

Drizzle a little olive oil on the plate

Place the tomatoes on the plate and season them with salt & pepper

Layer on the mozzarella and then a single basil leaf or you can tear the basil with your hands (do not cut the basil with a knife; it will turn black)

Drizzle balsamic glaze on top (or just some balsamic vinegar if you are not making the glaze & you might want to add a little more salt & pepper to taste; with the glaze, you don't need it!)