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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
Tomato-Basil-Mozzarella Salad with a Balsamic Vinaigrette and Proscuitto Recipe
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 1/2 cup (120ml) - Balsamic Vinegar 1 1/2 cups (355ml) - Extra Virgin Olive Oil 2 teaspoons (10ml) - Chopped Garlic 1 tablespoon (15ml) - Chopped Red Onion or Shallot to taste - Salt and Pepper 5 - Large Ripe Tomatoes 1 bunch - Fresh Basil 8 oz (230g) - Mozzarella (preferably the kind found as small balls in liquid) 8 slices - Proscuitto (a thinly sliced very flavorful Italian ham, found at most grocery stores) Instructions: 1. Put vinegar in a bowl. Chop 6 large leaves of basil and add. Whisking rapidly, slowly add the olive oil. Add salt and pepper to taste. 2. Slice tomatoes very thin - approximately 7 slices per tomato excluding the end pieces. 3. Slice mozzarella into pieces the same thickness and approximately half the size of the tomato slices. 4. On a plate, going in a circle, alternate the following ingredients: tomato/basil leaf/mozzarella all the way around. 5. Five minutes before serving, whisk the dressing briefly to incorporate. Spoon it over the salads. 6. Finally, place 2 slices of proscuitto in the center of the plate, scrunching them some for height. Add fresh ground black pepper on top and serve. |
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