Roasted Tomato Caprese

Ingredients

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

Directions

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.