- 3 large ripe but not overripe fresh tomatoes
- 8 ounces unsalted mozzarella, cut into six slices
- 6 large leaves fresh basil
- 6 very large but thinly cut slices of Prosciutto di Parma ®
How to make the Canape’ al Prosciutto Mozzarella, Pomodori e Basilico:
Carefully wash the tomatoes, then cut each into 4 slices. Put a piece of Mozzarella, then a prosciutto slice, folded several times, and a basil leaf on top of each slice of tomato. Finally, top them with the 6 remaining tomatoes slices.