Call me Caprese… a new spin on Tomato, Mozzarella and Basil
Stop settling for cold and boring when you can add a little prosciutto and some sizzle
4 oz. package or prosciutto (cut to length - see video)
4 oz. whole milk mozzarella (in block form)
6 basil leaves
1 cup of baby San Marzano or Heirloom tomatoes
1/2 loaf of baguette
4 tablespoons olive oil
Cut baguette into approx. 1/4 inch slices for crustini and drizzle half of olive oil on bread.
Toast both sides of bread in non-stick pan for approx. 1-2 minutes per side, on medium high heat.
Once bread is toasted, remove and place on paper towel to crisp.
Cut tomatoes in half and season with salt, pepper and the other half of the olive oil. Place in refrigerator to rest.
Cut mozzarella into 1/2 inch slices, then cut lengthwise to create 2 pieces (can also cut string cheese in half across the middle then down lengthwise to make 4 pieces)
Cut 4 basil leaves lengthwise to make 8 halves.
Place basil leave on mozzarella and wrap in prosciutto.
Place basil side down in non-stick pan on medium high heat for approx. 1 to 1 1/2 minutes per side.
Flip each piece in order of placement for a uniform golden color on the prosciutto.
Place on parchment paper when finished cooking.
Chiffonade 2 basil leaves to garnish plate.
Plate as shown above.
Here's the link and be sure to like, comment and SUBSCRIBE.