Tomatoes and Burratta with Aged Balsamic Vinegar and Prosciutto
All you need for this rendition of a classic tomato-mozzarella salad is fresh seasonal tomatoes, a drizzle of aged balsamic vinegar, and[ a little extra-virgin olive oil and some fresh basil.]
- Total Time:
- 19 min
- 7 min
- 12 min
- 1 serving
- For each serving:
- 1 medium or large tomato, cut crosswise into 1/4-inch thick slices
- 2 ounces fresh burratta, cut crosswise into 1/2-inch slices
- Salt and freshly ground pepper
- 1 thin slice prosciutto
- 1/2 teaspoon aged balsamic vinegar,* or Balsamic Reduction, recipe follows
- 2 teaspoons extra-virgin olive oil
- 3 to 4 leaves fresh basil, slivered
- Storebought breadsticks, for serving
Arrange the tomato slices and burratta, seasoning each slice of tomato with salt and pepper, and ending with a tomato slice. Top with prosciutto. Drizzle on the balsamic vinegar and the oil just before serving and sprinkle with basil.
Garnish with storebought breadsticks or make your own.Balsamic Reduction:
*If you don't have aged balsamic vinegar, you can reduce ordinary balsamic and give it a similar sweet flavor of aged balsamic.
1 cup balsamic vinegar
Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. Remove from the heat. The vinegar will thicken as it cools. Store in an airtight container in the refrigerator.
Yield: 1/3 to 1/2 cup
Recipe courtesy of Rachael Ray