Caprese Stacks made with fresh mozzarella, Heirloom tomatoes and Italian prosciutto then topped with aged balsamic vinegar.
Last week my husband and I celebrated our wedding anniversary while we were in Florida and went out to dinner.
My husband asked the chef to create a new appetizer using a slight twist to a tomato mozzarella salad they had on the menu by adding some pan seared prosciutto.
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 would made these Caprese Stacks with Pan Seared Prosciutto to surprise him.
Ingredients Needed
For this recipe you'll need
- fresh Buffalo Mozzarella
- prosciutto
- fresh basil
- aged balsamic vinegar
- EVOO
- Kosher salt
- black pepper
How do you make Caprese Stacks?
Start by heating a nonstick skillet over medium heat, spray with cooking spray and add the prosciutto.
Allow to brown on each side; approximately 2-3 minutes per side; then remove from heat and set aside.
Core the top of the tomatoes and slice horizontally into four equal slices each (approximately ½-inch thick); then slice the mozzarella into eight equal round slices.
Create the stacks layering two tomato and two mozzarella slices per stack; then top with the two slices of prosciutto. When the four stacks are assembled, sprinkle the basil on top.
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.
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!
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Caprese Stacks with Pan Seared Prosciutto
Ingredients
- 2 beefsteak tomatoes
- 8 ounces sliced buffalo mozzarella
- 8 thin slices prosciutto (approx. 4 ounces)
- ½ cup chopped fresh basil
- 4 tablespoons aged balsamic vinegar (or balsamic glaze)
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- cooking spray
Instructions
- 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.
- Core the tomatoes and slice horizontally into four equal slices each (approximately ½" thick); then slice the mozzarella into eight equal round slices.
- Create the stacks layering two tomato and two mozzarella slices per stack; then top with the two slices of prosciutto.
- When the four stacks are assembled, sprinkle the basil on top.
- 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.
Lisa@Lisa's Dinnertime Dish says
That looks fabulous, Carrie! Great photo and I'm sure it tastes amazing with fresh summer tomatoes!
carrieexpktchn@optonline.net says
Thanks Lisa and yes, it's even better with fresh garden tomatoes. 🙂