Roasted Tomato Caprese

Total Time:
1 hr 45 min
Prep:
25 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Easy

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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