Tomatoes and Burratta with Aged Balsamic Vinegar and Prosciutto

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.

*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