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Prosciutto Wrapped Mozzarella

So, it makes sense we had to make this outstanding appetizer. It easily serves 2 or 4, depending on your appetites. You can wrap the Prosciutto and Mozzarella earlier in the day if you wish. Toss the tomatoes and make the crostini just before serving.

Course Appetizer
Cuisine American, Italian
Keyword basil, Edible Gardens Special Reserve Balsamic Reduction, Fresh Mozzarella, Prosciutto

Ingredients

Tomato Salad

  • ½ lb. (227 gr) cherry or grape tomatoes, cut in half 4.54 CHO
  • 1 TBSP Edible Gardens Special Reserve Balsamic Reduction 8 CHO
  • 1 TBSP Olive Oil 0 CHO

Crostini

  • *Mini Artisan Baguette sliced ½ inch thick CHO DEPENDENT ON YOUR PRODUCT
  • ¼ cup Olive Oil 0 CHO
  • 4 TBSP (18 gr) Parmesan cheese 0 CHO

Prosciutto Sticks

  • 1 large (240 gr) fresh Mozzarella ball (not Burrata) 1 CHO/30 GR 8 CHO
  • 6 - 8 pieces Prosciutto 0 CHO
  • Basil to garnish 0 CHO
  • Olive oil to Garnish 0 CHO
  • 1 TBSP Balsamic Reduction 8 CHO

TOTAL CHO (EXCEPT CROSTINI) 28.54 CHO

  • 2 SERVINGS = 14.27 CHO
  • 4 SERVINGS = 7.12 CHO

Instructions

  1. Pre heat oven to 400.
  2. Cut tomatoes in half. In a small dish blend the olive oil and balsamic reduction. Toss with the tomatoes and set aside.
  3. Cut Mozzarella into sticks of 30 grams each (as best you can). Depending on the width of your Prosciutto, wrap each mozzarella stick lengthwise and tuck in sides of Prosciutto to cover the entire Mozzarella stick with 1 layer of Prosciutto. Can be covered and refrigerated at this point if you like.
  4. Cut baguette into slices and using a pastry brush, spread olive oil on one side of bread. Place in oven for about 2 – 3 minutes, (oil side up), remove from the oven and brush remaining olive oil on the other side of the crostini. Add a sprinkle of Parmesan cheese and bake until golden and cheese has melted.
  5. Remove from oven and set aside.
  6. When crostini are done, melt the butter in a large skillet over high heat. Spread the butter evenly over pan and add Mozzarella sticks. Cook for 1 minute, flip and cook another 1 minute.
  7. We prefer cooking 2 sides so that the Prosciutto is still tender and the cheese warm. Cook another minute if you prefer, but the goal is to have warm cheese and not a molten mess.
  8. Quickly toss tomato salad again, and place in the centre of a large serving platter.
  9. Add cooked Prosciutto and Mozzarella to the platter over lapping with some of the tomatoes.
  10. Garnish with a drizzle more Balsamic Reduction and Olive oil.
  11. Sprinkle chopped basil and serve immediately.
  12. *If serving Gluten Free, use Udi’s hotdog buns. They seem to hold up better compared to dinner rolls or GF French baguette. CHO dependent on your product.