Food Network Magazine - (06)June 2020

GRILLED CAPRESE

WITH PROSCIUTTO

ACTIVE: 10 min l TOTAL: 40 min

SERVES: 8

1 1-pound ball fresh

mozzarella, sliced

¼ inch thick

10 to 15 slices prosciutto

(3 to 4½ ounces)

2 to 3 large heirloom tomatoes,

sliced ½ inch thick

1½ cups heirloom cherry

tomatoes, halved

3 tablespoons extra-virgin

olive oil

2 tablespoons white balsamic

vinegar

Flaky sea salt and freshly ground

pepper

½ cup torn fresh basil

1. Line a baking sheet with
   parchment paper. Wrap each
   mozzarella slice with prosciutto
   until mostly covered. Put on the
   prepared baking sheet and cover
   with plastic wrap. Freeze until
   firm, about 30 minutes.


2. Preheat a grill to medium high.
   Grill the prosciutto-wrapped
   mozzarella until the prosciutto is
   crisp and the cheese just starts
   to melt, about 1 minute per side.


3. Arrange the prosciutto-wrapped
   mozzarella and sliced tomatoes
   on a platter, overlapping slightly.
   Top with the cherry tomatoes.
   Drizzle with the olive oil and
   vinegar and season with salt
   and pepper. Top with the basil.

saturday

june 6

fun

cooking

38 FOOD NETWORK MAGAZINE ●JUNE 2020

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A Now Cheoso Plato

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