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Recipe for tomato and fresh mozzarella salad with prosciutto toasts

Karoline Boehm Goodnick for The Boston Globe

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.

pounds large ripe tomatoes (5 or 6), cored and cut in ¼-inch slices
Salt and pepper, to taste
1baguette, sliced ½ inch thick
1clove garlic, cut in half
7tablespoons olive oil
4ounces thinly sliced prosciutto
3large fresh mozzarella balls (about 1¼ pounds total), cut in ¼-inch slices
10fresh basil leaves, torn into large pieces
5ounces baby arugula, stemmed
2tablespoons red wine vinegar

1. Prepare a charcoal fire or heat a gas grill to medium-high or set the oven at 375

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2. On a large dish, sprinkle the tomatoes generously with salt. Set aside for
10 minutes.

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.

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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

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