Caprese Stacks with Pan Seared Prosciutto

• Gluten free

• Meat

  • 4 oz Prosciutto

• Produce

  • 1/2 cup Basil, fresh
  • 2 Beefsteak tomatoes

• Condiments

  • 4 tbsp Balsamic vinegar, aged

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Cooking spray
  • 4 tbsp Olive oil, Extra Virgin

• Dairy

  • 8 oz Buffalo mozzarella, fresh

Found on carriesexperimentalkitchen.com

Description

Directions

• Heat a nonstick saute pan over medium heat, spray with cooking spray and add the prosciutto. Allow to brown on each side; approximately 2-3 minutes per side. Remove from heat and set aside.
• Core the tomatoes and slice horizontally into four equal slices each (approximately 1/2 thick); then slice the mozzarella into eight equal round slices.
• Create the stacks layering two tomato and two mozzarella slices per stack; then top with the two slices of prosciutto.
• When the four stacks are assembled, sprinkle the basil on top.
• Refrigerate until ready to serve; then drizzle the top of the stacks with the vinegar and olive oil. Season with salt and pepper as desired.