A DIFFERENT CAPRESE SALAD

It's almost summer and our tomato plants are just starting to produce. Every year it's different. We always plant a few of our favorite varieties but the rest of the hillside is full with volunteers. It's a guessing game as to what each plant will bear, a super fun game we get to play every year.

We live on caprese salads all summer and this salad is a nice change from a traditional caprese.

The tomato is wrapped in prosciutto, drizzled with olive oil and baked until the tomato is hot and the prosciutto is crispy. Serve it with fresh mozzarella and fresh basil.

This week Laura of Chef Laura at Home 
chose our Food Matters Project recipe from Mark Bittman's cookbook. Laura chose Tomato Carpaccio. You can find the original recipe here. For the other members take on this recipe click here.


A DIFFERENT CAPRESE SALAD

Wrap ripe whole tomatoes in a thin slice of prosciutto. 

Line a baking sheet with parchment paper. Put tomatoes on baking sheet and sprinkle with salt and pepper. Drizzle with olive oil and bake at 390~ for 10-15 minutes, depending on the size of tomato. Bake until tomato is hot and the prosciutto is crisp.

To plate, take a fresh mozzarella ball and tear off pieces. Serve with tomato and fresh basil leaves. Drizzle with balsamic vinegar and freshly ground black pepper.

Recipe slightly adapted from Once Upon a Plate.