Thursday, 17 January 2013

Caprese Salad with Prosciutto

Inspired by Raewyn & Geraldine's free cookbook I decided to re-create this salad as we also discovered a little french cafe that sold it when we were in Rarotonga. I got to use the fresh basil that's overtaking my wee herb garden and some tomatoes off my one & only plant (must get more!).

(serves 2 as a main)
Takes 10-15  minutes to prepare
  • 6-8 large ripe tomatoes, sliced
  • 3 medium size Bocconcini balls or fresh mozzarella
  • big handful of fresh basil leaves, cut into thin ribbons
  • couple of glugs of good quality olive oil
  • sea salt
  • large packet of Prosciutto 
  • 2 poached eggs
  1. Poach the eggs & set aside.
  2. Slice tomatoes and layer onto large platter. Sprinkle small amount of sea salt over.
  3. Tear bocconcini or mozzarella into bite size pieces & layer over tomatoes.
  4. Cut basil leaves into thin ribbons and sprinkle over.
  5. Tear prosciutto into smaller slices and place over the top.
  6. Drizzle with small amount of olive oil.
  7. Place a poach egg over the top of each serving. Enjoy!

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