I apologize for being silent so long. Sadly, we live in a mysterious suburban black hole where our only choice for an internet provider is Suddenlink. I am now entering day 5 without service and realizing how over-dependent I am on the world wide web. I have already used 75% of my data on my phone plan just doing homework and writing the blog Friday. Ugh, first world problems. We truly are blessed…
Anyway, it’s time for me to admit something…I love tomatoes and basil. I don’t mean that I could eat it a lot or that I’m very fond of them. I mean I could live off of the combination for all eternity. I could sleep on a bed of them. I could bathe in…I believe I’ve made my point.
When we moved back to Louisiana and I realized that an heirloom tomato plant or two in buckets could not withstand the various plagues of insects we deal with, I went to ground…so to speak. I am cloning plants like crazy and so excited for the Mortgage Lifter and Black Cherries we have coming in! Last year we had one so big that I was able to make 5 tomato sandwiches out of it. 5!
Anyway, my take on Caprese varies. This time I added the prosciutto for a little extra protein and so that we could make a meal out of it. Luckily, my whole crew feels the same as I do about tomatoes, so it was a hit. It’s such an easy meal or side and you can use virtually any dressing you like; oil and vinegar, balsamic, Italian, etc. The secret is fresh mozzarella…and of course fresh tomatoes and basil. Just play with it, but here’s what I did.
- 4 large tomatoes, sliced
- fresh basil leaves, enough for every tomato
- 1 roll fresh mozzarella, sliced and enough for each tomato
- 1 pack prosciutto
- Balsamic Vinaigrette salad dressing
- Salt and pepper, if desired, to taste
- Layer in order: tomato, prosciutto, cheese and basil then place on a platter.
- Cover all with dressing and salt and pepper, if desired, and marinate for at least 30 minutes.