Mozzarella-and-Prosciutto-Baked Tomatoes

Name: Mozzarella-and-Prosciutto-Baked Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 4 adult portions
Ingredients: sea salt and freshly ground black pepper; 4 ounces buffalo mozzarella, cut into 12 pieces; 2 oregano sprigs; 12 juicy, ripe tomatoes (roughly the size of golf balls); about 2 tablespoons extra virgin olive oil; 4 slices prosciutto, each torn into 3 pieces; extra virgin olive oil; fresh Italian bread; arugula leaves; balsamic vinegar

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
35 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

A few arugula leaves and some slices of fresh focaccia or ciabatta bread are perfect with this delicious appetizer, whether you serve it warm or cold. For best results, make sure your tomatoes are really ripe and juicy.

Ingredients

12 juicy, ripe tomatoes (roughly the size of golf balls)
4 ounces buffalo mozzarella, cut into 12 pieces
2

Starter

Method

Heat the oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
Cut a cross on the top of each tomato, cutting halfway down, then put them on the prepared baking sheet. Squeeze each tomato very lightly to open it up slightly, then season with salt and pepper. Gently press a piece of mozzarella into each tomato, followed by a couple oregano