Pesto:
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
3 thin slices prosciutto, sliced into ribbons
2 large balls fresh buffalo mozzarella, sliced into 6 rounds
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.
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.
To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.
