1 lb Ball of Fresh Mozzarella, sliced 1/4" thick 10 - 15 sliced proscuitto
23 Large Heirloom Tomatoes, sliced 1/2" thick
1 ½ cups Heirloom Cherry Tomatoes, halved
3 tbsp Olive the Best Neapolitan Dark Balsamic vinegar or OTB Premium White Balsamic
Maldon Salt & Freshly Ground Pepper
½ cup Fresh Basil, torn
1
Line a baking sheet with parchment paper.
Wrap each mozzarella slice with Prosciutto until mostly covered.
2
Place onto the baking sheet and cover with plastic wrap. Freeze until firm, about 30 minutes.
3
Preheat grill to medium high heat. Grill the Prosciutto-wrapped mozzarella until the Prosciutto is crisp and the cheese just starts to melt, about 2 minutes per side.
4
Arrange the heirloom tomatoes on a platter and top with the Prosciutto wrapped mozzarella. Drizzle with your EVOO and your preferred balsamic vinegar, season with salt and pepper and top with basil.
5
Very good and all you need is a fresh baguette or grilled flat bread and dinner is served!
Ingredients
1 lb Ball of Fresh Mozzarella, sliced 1/4" thick 10 - 15 sliced proscuitto
23 Large Heirloom Tomatoes, sliced 1/2" thick
1 ½ cups Heirloom Cherry Tomatoes, halved
3 tbsp Olive the Best Neapolitan Dark Balsamic vinegar or OTB Premium White Balsamic
Maldon Salt & Freshly Ground Pepper
½ cup Fresh Basil, torn
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