Roasted Tomato Caprese
2019-05-13- Course: Appetizer
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- Yield : 6 servings
- Prep Time : 25m
- Cook Time : 20m
- Ready In : 45m
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Ingredients
- 4 cloves garlic
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
- 1 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
- 4 large Roma tomatoes
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 3 thin slices prosciutto, sliced into ribbons
- 2 large balls fresh buffalo mozzarella, sliced into 6 rounds
Method
Step 1
For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.
Step 2
For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.
Step 3
To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.
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