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Grilled Caprese with Prosciutto – by Olive the Best Team Member Janice Robinson

Yields1 ServingPrep Time15 minsCook Time5 minsTotal Time20 mins

 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!

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