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Oven Roasted Tomatoes with Mozzarella & Prosciutto

Oven-Roasted-Tomatoes-with-Mozzarella-&-Prosciutto

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Prep Time: 30 min • Servings: 4-6

INGREDIENTS:

250 g
yellow cherry tomatoes, cut in half
250 g
red cherry tomatoes, cut in half
6 tbs
Mastro® Extra Virgin Olive Oil
Salt and pepper to taste
200 g
mixed greens
400 g
Mozzarella cheese, sliced
1/2 cup
Balsamic dressing
350 g
Mastro® Prosciutto Cotto diced in 3/8" cubes
125 g
San Daniele® Prosciutto Cube-etti
2 tbsp
fresh basil, chopped

DIRECTIONS:

  1. Put the tomatoes into a mixing bowl, add 3 tbsp olive oil, season with salt and pepper and gently mix the tomatoes. Transfer the tomatoes onto a non-stick baking sheet and bake them in the oven at 390F for about 15 minutes. Remove from oven, drizzle with balsamic dressing and set aside.
  2. In a mixing bowl, mix the mixed greens with balsamic dressing and portion onto a plate. Place the sliced Mozzarella cheese on top of the mixed greens. Portion the roasted tomatoes and place them on top of the salad and Mozzarella cheese.
  3. In a frying pan, heat up 3 tbsp olive oil at moderate heat and sautée the Prosciutto Cotto until heated through.
  4. Place the Prosciutto Cotto on top of the salad. Sprinkle the Prosciutto on top.
  5. Garnish with basil and serve.