0.0 – 0 reviews • Roasting
| Level: |
Easy |
| Total: |
1 hr 45 min |
| Prep: |
25 min |
| Cook: |
1 hr 20 min |
| Yield: |
6 servings |
Ingredients
- 4 cloves garlic
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
- 1 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
- 4 large Roma tomatoes
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 3 thin slices prosciutto, sliced into ribbons
- 2 large balls fresh buffalo mozzarella, sliced into 6 rounds
Instructions
- For the pesto: In a food processor chop the garlic and basil and puree until chopped finely. Add in the remaining ingredients and puree until smooth. Set aside until ready to use.
- For the tomatoes: Preheat the oven to 375 degrees F. Slice the tomatoes into 3 pieces, each about 1/2-inch thick, being sure to slice off the tops and bottoms. Toss with olive oil, salt and pepper and then place onto a foil-lined baking sheet. Bake for 45 minutes to 1 hour. Set a side to cool. For the prosciutto: Slice the prosciutto into ribbons and bake in a 350 degree F oven until crispy. About 20 minutes.
- To plate: Place 2 slices roasted tomato caddy-wompus on your plate, top with fresh buffalo mozzarella, pesto and the crispy prosciutto.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
934 |
| Total Fat |
83 g |
| Saturated Fat |
29 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
3 g |
| Protein |
40 g |
| Cholesterol |
132 mg |
| Sodium |
1238 mg |
