Best Caprese Salad With Prosciutto And Fried Artichokes Recipes

GRILLED CAPRESE WITH PROSCIUTTO

Grilled Caprese with Prosciutto image

Provided by Food Network Kitchen

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 1-pound ball fresh mozzarella, sliced 1/4 inch thick
10 to 15 slices prosciutto (3 to 4 1/2 ounces)
2 to 3 large heirloom tomatoes, sliced 1/2 inch thick
1 1/2 cups heirloom cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Flaky sea salt and freshly ground pepper
1/2 cup torn fresh basil

Steps:

Line a baking sheet with parchment paper. Wrap each mozzarella slice with prosciutto until mostly covered. Put on the prepared baking sheet and cover with plastic wrap. Freeze until firm, about 30 minutes.
Preheat a grill to medium high. Grill the prosciutto-wrapped mozzarella until the prosciutto is crisp and the cheese just starts to melt, about 1 minute per side.
Arrange the prosciutto-wrapped mozzarella and sliced tomatoes on a platter, overlapping slightly. Top with the cherry tomatoes. Drizzle with the olive oil and vinegar and season with salt and pepper. Top with the basil.

THE BEST CAPRESE SALAD

The Best Caprese Salad image

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Provided by ChefJackie

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g

ARTICHOKE CAPRESE PLATTER

Artichoke Caprese Platter image

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. -Margaret Wilson, San Bernardino, California

Provided by Taste of Home

Categories Appetizers Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
2 cups loosely packed fresh basil leaves
Coarsely ground pepper, optional

Steps:

Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts : Calories 192 calories, Fat 16g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 179mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ARTICHOKE CAPRESE PLATTER

Artichoke Caprese Platter image

Provided by Food Network

Time 11m

Yield 6-8 servings

Number Of Ingredients 6

Ingredients

2 (6.5 oz.) jars CARA MIA Marinated Artichoke Hearts
3 Tbs. STAR Extra Virgin Olive Oil
3 Tbs. STAR Red Wine Vinegar
1 large bunch basil leaves
6 roma tomatoes sliced lengthwise 1/4 inch thick
2 (8 oz.) balls fresh whole-milk mozzarella sliced 1/4 inch thick

Steps:

Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar