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 19th 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.
How do you make Caprese Stacks?
For this recipe you’ll need fresh Buffalo Mozzarella, prosciutto, fresh basil, aged balsamic vinegar, EVOO, Kosher salt, and black pepper. 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 1/2-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 oz. Fresh Buffalo Mozzarella, sliced
- 8 thin slices Prosciutto (approx. 4 ounces)
- 1/2 c. Chopped Fresh Basil
- 4 tbsp. Aged Balsamic Vinegar
- 4 tbsp. Extra Virgin Olive Oil
- 1/4 tsp. Kosher Salt
- 1/8 tsp. 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 1/2" 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.
Notes
Nutrition
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That looks fabulous, Carrie! Great photo and I’m sure it tastes amazing with fresh summer tomatoes!
Thanks Lisa and yes, it’s even better with fresh garden tomatoes. 🙂