Prosciutto Wrapped Mozzarella
PROSCIUTTO WRAPPED MOZZARELLA
The Capital Grille Recipe
1 pound large fresh mozzarella balls
15 paper thin slices prosciutto
10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
6 slices Italian bread, cut in 1/4 inch thick slices on the bias
1/4 cup plus 2 tablespoons hot clarified butter (divided)
1/2 cup finely grated Parmigiano Reggiano cheese
1 tablespoon extra virgin olive oil
3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for garnish
2 tablespoons balsamic vinegar
Slice the balls of mozzarella cheese into about 1/2 inch thick slices. Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese. Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.
Core tomatoes and cut into 1/2 inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.
Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium high heat or in a hot saute pan that has been coated with clarified butter, turning once, until golden brown and crisp on each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.
Preheat oven to 450 degrees. Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and saute 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes. Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic vinegar.
To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates. Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.
Labels: Capital Grille