Easy, Elegant Appetizer: Caprese Stacks With Prosciutto
By CarriesExpKtchn on April 10, 2014
Featured Member Post
Recently, my husband and I celebrated our 19th wedding anniversary. We dined out one evening while we were recently in Florida and my husband asked the chef to create a new appetizer by adding some pan-seared prosciutto to a tomato mozzarella salad they had on the menu. He said it was fabulous and asked me to replicate the recipe again when we got home. Since our actual anniversary was last Tuesday, I decided that since we would be eating dinner at home that evening, I would make these Caprese Stacks with Pan-Seared Prosciutto to surprise him.
The prosciutto, which is thinly sliced cured ham, becomes crispy like bacon when pan-seared and adds a wonderful new layer of flavor to this classic appetizer or salad. My husband was truly surprised and LOVED these Caprese Stacks! I would have to agree, but the other key to making a good Caprese Salad is to use aged balsamic vinegar. It's a little more expensive; however, it's much thicker and sweeter than the average store-bought variety and really clings nicely to the fresh tomatoes and mozzarella. ~Enjoy!
Caprese Stacks with Pan-Seared Prosciutto
- 2 beefsteak tomatoes
- 8 oz. fresh buffalo mozzarella
- 4 oz. prosciutto (8 thin slices)
- 1/2 c. fresh basil, chopped
- 4 tbsp. aged balsamic vinegar
- 4 tbsp. extra-virgin olive oil
- Kosher salt
- Fresh ground black pepper
- Cooking spray
1. Heat a nonstick saute pan over medium heat, spray with cooking spray and add the prosciutto. Allow to brown on each side; approximately 2-3 minutes per side. Remove from heat and set aside.
2. Core the tomatoes and slice horizontally into four equal slices each (approximately 1/2-inch thick); then slice the mozzarella into 8 equal round slices.
3. Create the stacks layering 2 tomato and 2 mozzarella slices per stack; then top with the 2 slices of prosciutto.
4. When the 4 stacks are assembled, sprinkle the basil on top.
5. Refrigerate until ready to serve; then drizzle the top of the stacks with the vinegar and olive oil. Season with salt and pepper as desired.
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