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
Prep:
7 min
Cook:
12 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 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
Directions

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


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