Roasted Tomato with Prosciutto & Bocconcini Cheese
Contributed by: News Canada
(NC) - These roasted tomatoes are best served warm on a bed of dressed salad greens. You can make your own pesto or buy it from the deli area of your grocery store. Prep: 15 minutes, Cook: 15 minutes.
- 6 Ontario Greenhouse Vegetable Growers Vine-ripened Tomatoes
- 2 tbsp (30 mL) extra virgin olive oil (approx.)
- Salt and pepper
- 6 slices prosciutto
- 3 balls bocconcini cheese, halved
- 1/4 cup (50 mL) prepared basil pesto (approx.)
Slice off thin piece from bottom of each tomato and set them cut side down on parchment lined baking sheet. Cut out the stem end of each tomato, 1/2-inch (1 cm) deep, making a well in the center of each. Drizzle each with 1 tsp (5 mL) olive oil and sprinkle with salt and pepper. Roast in 350 F (180 C) oven for 10 minutes or until tomatoes soften inside and their skin starts to crack.
Meanwhile, slice each piece of prosciutto in half lengthwise. Crisscross them making an X. Place a half piece of bocconcini cheese in center of each X. Season with salt and pepper. Wrap prosciutto around cheese to cover.
Place a heaping teaspoon (5 mL) of pesto in each tomato well. Top each with the wrapped cheese. Drizzle each with more olive oil and return to oven for 5 to 7 minutes or until cheese softens. Garnish each with more pesto and serve immediately.
To make basil pesto, combine 2 cups (500 mL) loosely packed basil leaves, 1/4 cup (50 mL) freshly grated Parmesan cheese and 1/4 cup (50 mL) pine nuts in a food processor; finely chop. With motor running, gradually add 1/2 cup (125 mL) extra virgin olive oil, processing until paste-like.
Serving Size: Makes 6 Appetizer Servings