Caprese Salad with Prosciutto

Caprese Salad with Prosciutto

Baked vine-ripened tomatoes, wrapped in prosciutto, served with mozzarella ciliegine and fresh basil leaves…a decadent twist on caprese! Served with Basil Olive Oil, Traditional Balsamic and French Citrus Fennel Sea Salt.

Products used: Basil Olive Oil, French Citrus Fennel Sea Salt, Traditional 18-Year Balsamic Vinegar


4 vine-ripened Tomatoes
4 long slices Prosciutto
6 Tbsp SOOC Basil Infused Olive Oil
SOOC French Citrus Fennel Sea Salt
Fresh ground Pepper
20 Basil leaves
12 fresh Mozzarella Ciliegine (cherry size)
2 Tbsp SOOC Traditional Balsamic Vinegar


Preheat oven to 350°F. Wrap each whole tomato in a prosciutto slice. Place on a parchment lined baking pan. Sprinkle with 2 Tbsp of Basil Olive Oil, French Citrus Fennel Sea Salt, and pepper. Bake 25 minutes.

On each plate, place 5 basil leaves under the prosciutto wrapped tomato; layer tomato with mozzarella. Serve immediately.