Tomato, Prosciutto & Feta

I came up with this pairing almost a decade ago during the summer when I was inundated with cases of tomatoes.

Enjoy!

Tomato, Prosciutto & Feta

Serves 2

Preparation Time – 10 Minutes

Cooking Time – None

Ingredients

§  1 Tomato

§  4 Pieces Prosciutto – excess fat trimmed

§  Piece of feta crumbled

§  Basil

§  Balsamic Vinegar

§  X-Virgin Olive Oil

§  Pepper

Preparation

1.       Slice tomato into 4 slices.  Season with pepper

2.       Trim prosciutto of fat.  Tear a bit and arrange in a mound on top of each of the tomato slices.

3.       Crumble the feta over the mounds.  Drizzle with balsamic vinegar and x-virgin olive oil.  Top with a little more pepper.  There is no need to salt here as the feta and prosciutto provide sufficient salt.

4.       Sprinkle the top with julienned basil.

* Notes

v  Best when prosciutto is thinly sliced.

v  Could be served on Chinese spoons as an appetizer using cherry tomatoes.