Ingredients Jump to Instructions ↓

  1. 4 cloves garlic

  2. 1 cup packed fresh basil leaves

  3. 1/2 cup freshly grated Parmesan

  4. 1 cup good olive oil

  5. 1/2 teaspoon kosher salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 lemon , zested and juiced

  8. 4 large Roma tomatoes

  9. 4 tablespoons olive oil Salt and freshly ground black pepper

  10. 3 thin slices prosciutto, sliced into ribbons

  11. 2 large balls fresh buffalo mozzarella , sliced into 6 rounds

Instructions Jump to Ingredients ↑

  1. 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.


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