Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.

Caprese Salad with Prosciutto on Sourdough

Name: Caprese Salad with Prosciutto on Sourdough
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Sourdough Bread; Extra-Virgin Olive Oil; Garlic Clove; Dried Oregano; Prosciutto; Tomato; Buffalo Mozzarella; Fresh Basil; Balsamic Vinegar

Recipe by Tina Gravalos

Ingredients

Time

10m

Serves

This little appetizer is so refreshing and is the perfect reminder of a sunny summer day. There’s always a way to enjoy your favourite foods with a healthier twist. Choosing quality ingredients is the key. It makes your food taste that much better! From the bread down to the prosciutto, head to your local bakery and butcher to taste and experience the difference.

Appetizer

Snack

Ingredients

2 slices

Sourdough Bread

cut in half

4 tsp

Extra-Virgin Olive Oil

plus 1 tablespoon

1 large

Garlic Clove

peeled

1/2 tsp

Dried Oregano

4 slices

Prosciutto

4 1-inch slices

Tomato

4 1-inch slices

Buffalo Mozzarella

8 leaves

Fresh Basil

4 tsp

Balsamic Vinegar

Instructions

Preheat oven to 400 degrees F and place sourdough slices evenly apart on a baking sheet.

Using 1 tablespoon of olive oil, brush on top of each piece of bread or put on your hands and rub on the bread.

Take the garlic clove and rub it all over each piece of bread.

Sprinkle desired amount of dried oregano over each piece of bread.

Bake for 10 minutes.

While the bread is baking, heat a frying pan on medium-low heat and add the prosciutto. Crisp for 2-3 minutes per side.

To plate, drizzle 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar on a plate. Add one piece of toasted bread and layer with 1 piece of crispy prosciutto, 1 tomato slice, 1 buffalo mozzarella slice and 2 fresh basil leaves. Repeat to create the rest.