Serves 4 with leftovers
To the classic tomato and mozzarella salad, add toasts topped with prosciutto. Grilling the slices of baguette is extra work but makes a big difference in flavor (or toast the rounds in the oven). Look for heirloom tomatoes in different colors for a dressy presentation.
|2½||pounds large ripe tomatoes (5 or 6), cored and cut in ¼-inch slices|
|Salt and pepper, to taste|
|1||baguette, sliced ½ inch thick|
|1||clove garlic, cut in half|
|7||tablespoons olive oil|
|4||ounces thinly sliced prosciutto|
|3||large fresh mozzarella balls (about 1¼ pounds total), cut in ¼-inch slices|
|10||fresh basil leaves, torn into large pieces|
|5||ounces baby arugula, stemmed|
|2||tablespoons red wine vinegar|
1. Prepare a charcoal fire or heat a gas grill to medium-high or set the oven at 375
2. On a large dish, sprinkle the tomatoes generously with salt. Set aside for
3. Meanwhile, rub the baguette rounds
with the garlic and sprinkle with salt and
2 tablespoons of the olive oil.
4. Grill the bread for 2 minutes per side or until it is lightly charred. Or toast the bread in the oven for 10 minutes or until it is
golden at the edges. Reserve 6 slices for the
pasta. Top the remaining pieces with
prosciutto, letting it fall on the toasts in folds.
5. Reserve half the tomatoes and half the mozzarella for the pasta.
6. On a platter, arrange the remaining
tomatoes and mozzarella overlapping.
Sprinkle with 2 tablespoons olive oil, pepper, and basil.
7. In a bowl, toss the arugula with the
remaining 3 tablespoons oil, vinegar, and
a sprinkle of salt. Mound the arugula on
tomato salad and serve with the prosciutto toasts. Tony Rosenfeld