Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette Recipe
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.
- 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.