Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette Recipe
Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette
Serves 2 as a meal or 4 as an appetizer
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.
- 1/2 cup basil pesto*
- 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 1 Tbsp white wine vinegar
- 2 medium heirloom tomatoes, cored and sliced into rounds
- 1 ball Metropolitan Market fresh mozzarella, sliced into rounds
- Basil leaves
- 4 oz package Metropolitan Market prosciutto
- Flaky sea salt
- In a small bowl, stir together pesto, olive oil, vinegar, and 1 Tbsp water.
- Arrange tomato, mozzarella, and basil leaves on a platter in a circular pattern, overlapping slices, and leaving the center open. Tuck prosciutto slices into the center.
- Drizzle pesto vinaigrette over tomatoes and mozzarella and season with salt.
- *Purchase pesto from the Metropolitan Market olive bar or make by blending together 2 cups basil, 1 garlic clove, 1/2 cup extra virgin olive oil, 1/3 cup pine nuts, 1/2 cup grated parmesan cheese, and 1 Tbsp fresh lemon juice in a food processor; season to taste with salt.
Nutrition:Amount Per Serving (based on 24 servings)
Fat: 40 g
Saturated Fat: 13 g
Cholesterol: 50 mg
Sodium: 1010 mg
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 3 g
Protein: 25 g
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Ratings and Reviews
“Hi Cami, you will need to change a setting in your printer that allows to print backgrounds.”
“I think the recipe is wonderful and i will definitely make this dish. however, when i tried to print with the picture it would not do that. i tried to just copy the picture, but that didn't work either. hmmm”