Baked Mozzarella Con Proscuitto Alla Caprese |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Slightly different than the usual caprese, this salad is simple yet elegant- a refreshing antipasto. Ingredients:
1/2 pound buffalo mozzarella |
4-5 slices of prosciutto ham, thinly sliced |
5 fresh sweet basil leaves |
1 tsp balsamic vinegar |
3-4 tbsp extra virgin olive oil |
4 roma tomatoes |
fresh ground pepper to taste, (optional) |
Directions:
1. On a sheet of cling film (saran wrap) arrange the prosciutto slices in a line, overlapping each slice slightly (side by side, not end to end)
2. lay the mozzarella on top of the prosciutto to form a tube
3. wrap the ends of the prosciutto over the cheese one by one to form a sort of long loaf
4. now wrap the plastic wrap around all and form with your fingers into a tube about 1 to 1 1/2' long. In this way, you can form a circular tube or a square one
5. chill mozzarella and prosciutto for 30 min preheat oven to 350 degrees
6. slice the tomatoes and arrange on saucers as desired
7. coarsely chop the basil and set aside
8. remove the plastic and bake the mozzarella log for about 7-8 min on an ungreased baking sheet
9. slice the log into 3/4 medallions and place on tomato slices
10. place basil on each medallion, then drizzle olive oil on each.
11. dot the plate outside the medallions with the vinegar
12. grind pepper over all and serve
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