RECIPE: Prosciutto-Wrapped Creole Tomatoes
CREOLE TOMATOES 2016 | MEAT & SEAFOOD DEPARTMENT
- 8 thin slices prosciutto
- 8 Creole tomato wedges
- 8 chunks fresh mozzarella cheese
- 8 large leaves sweet basil
- Extra virgin olive oil
- Sea salt
- Black pepper
Wrap up 1 Creole tomato wedge, 1 mozzarella chunk and 1 basil leaf with 1 slice of prosciutto.
Use a toothpick if necessary to hold the wrap together.
Drizzle with olive oil and season with sea salt and pepper to taste.