I made this for lunch for Jessica and Shannon. It’s basically a caprese salad wrapped in prosciutto.
- 10 thin slices prosciutto, halved lengthwise
- 20 large basil leaves
- 10 fresh small mozzarella balls, halved
- 10 cherry tomatoes, halved
- Extra virgin olive oil
- Salt & pepper
Lay 1 piece of prosciutto flat on a work surface and put a basil leaf on top at one end. Top the basil with a piece of mozzarella and tomato, matching the cut ends to form a ball.
Season lightly with salt and pepper and roll the balls up in the prosciutto. Secure the end with a toothpick and place on a large plate, and repeat. Drizzle with olive oil and serve.