Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette
When the garden is overflowing with tomatoes and basil, make this twist on the classic caprese. This is a perfect no-cook summer meal for two, served with crusty bread or a colorful late-summer appetizer. It’s also the perfect time to splurge on the best imported San Daniele Prosciutto.
Ingredients
- 1/2 cup basil pesto (store-bought or homemade)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 medium heirloom tomatoes, cored and sliced into rounds
- 8 ounces fresh-stretched mozzarella, sliced into rounds
- 1/2 ounce Fresh basil leaves
- 4 ounces prosciutto
- Flaky finishing salt
Directions
- In a small bowl, stir together pesto, olive oil, vinegar, and 1 tablespoon water.
- Arrange tomato, mozzarella, and basil leaves on a platter in a circular pattern. Overlap slices and leave center open. Tuck prosciutto slices into center.
- Drizzle pesto vinaigrette over tomatoes and mozzarella. Sprinkle with finishing salt.
Nutrition
- Calories: 470
- Fat: 40.0 g
- Saturated Fat: 13.0 g
- Trans Fat: 0 g
- Cholesterol: 50.0 mg
- Sodium: 1010.0 mg
- Carbohydrates: 6.0 g
- Fiber: 2.0 g
- Added Sugars: 0 g
- Sugar: 3.0 g
- Protein: 25.0 g