Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette
Ingredients
1/2 cup basil pesto (store-bought or homemade)
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
2 medium heirloom tomatoes (cored and sliced into rounds)
8 ounces fresh-stretched mozzarella (sliced into rounds)
1/2 ounce Fresh basil leaves
4 ounces prosciutto
Flaky finishing salt
Directions
In a small bowl, stir together pesto, olive oil, vinegar, and 1 tablespoon water.
Arrange tomato, mozzarella, and basil leaves on a platter in a circular pattern. Overlap slices and leave center open. Tuck prosciutto slices into center.
Drizzle pesto vinaigrette over tomatoes and mozzarella. Sprinkle with finishing salt.
