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.