2 fresh tomatoes
2 fresh buffalo mozzarella balls
Fresh basil to taste
3 ounces of extra virgin olive oil
4 slices of prosciutto
Dried oregano to taste
Salt and pepper to taste


1. Core and then slice tomatoes about 1/2 inch thick. Place tomatoes flat side down onto a serving style plate.
2. Slice fresh buffalo mozzarella balls into 1/2 inch thickness. Place mozzarella slices on top of each tomato slice.
3. Place the slices of prosciutto on top of the tomatoes and mozzarella evenly around the plate.
4. Chop fresh basil and sprinkle evenly over the plate, reserving a few leaves as a garnish.
5. Salt and pepper to taste.
6. Sprinkle dried oregano over plate to taste.
7. Drizzle olive oil evenly over the plate.
8. Use remaining basil leaves as a garnish in the center of the plate.

Recipe courtesy of Peter Cusenza of La Trattoria, 2009.

This is a perfect appetizer or side salad when you have fresh tomatoes from the garden or from the store. It is quick and easy but requires the best ingredients, such as fresh buffalo mozzarella cheese, fresh basil and extra virgin olive oil if it is to match what Chef Peter Cusenza of La Trattoria has put together. The thin slices of prosciutto makes it even more special. Peter remembers it as it was traditionaly served, at Sunday dinner back in Sicily and other parts of Italy. Sicilian dried oregano is preferred if you can find it.

Today, we're going to be preparing antipasto, which will be prepared with fresh tomatoes and some fresh mozzarella, with basil, olive oil. This is one of the main dishes that is prepared in every Sicilian home on Sunday dinners.

We're going to start coring some tomato. I'd say about two to three tomatoes. We're going to be slicing tomatoes at least a half an inch. We're going to be taking the center of the tomatoes, and we're going to be placing it onto a plate.

We're going to be adding our fresh buffalo mozzarella, slicing them a half an inch. And we're going to be placing it right on each slice of tomato. Look at that. Perfect. And I like to add to this one of my favorites is the prosciutto, some fresh sliced prosciutto just to garnish it and give it some color.

Now to this dish, I will like to add some fresh basil. I will chop some basil and sprinkle it over the caprese. We'll garnish it with some salt and some black pepper.

We're going to add some oregano leaves, some extra virgin olive oil. At the end, I like to decorate it with some nice basil leaves. This is the caprese appetizer with prosciutto, and I think we should all have this on Sunday day.

Caprese Antipasto
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