Recipe courtesy of Wolfgang Puck
Tomatoes and Burratta with Aged Balsamic Vinegar and Prosciutto
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- Level: Easy
- Total: 19 min
- Prep: 7 min
- Cook: 12 min
- Yield: 1 serving
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.
- Level: Easy
- Total: 19 min
- Prep: 7 min
- Cook: 12 min
- Yield: 1 serving
Ingredients
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
