I am totally crazy for insalata caprese! In any place, at any time of day, in any weather and as any course. In fact, as idioms go, if I was a horse, caprese would be my course. As I eat this VERY often, I have started experimenting with variations and disguises to keep the suspicion of those close to me at bay. No, I am not addicted, and no, we are not having caprese for lunch again…. we are having slow roasted tomatoes and prosciutto with basil and mozzarella! See where I am going with this?
Serves 2 as a main and 4 as a starter
4 vine ripened tomatoes, at room temperature
2 stickes rosemary
Extra virgin olive oil, for drizzling
Salt and pepper
100 ml balsamic vinegar or 50 ml balsamic reduction
150 g FRESH buffalo or cows milk (bocconcini,fior di latte or bodini) mozzarella, sliced or torn
4 tsp basil pesto ( princess pesto is my favourite)
Lots of fresh basil
70 g prosciutto/parma ham
Click to view the full recipe on The Opposite House!