Proscuitto Stuffed with Mozarella and Tomatoes

By LoriCaputo

Ingredients

• 3 tbs. pine nuts
• Sea Salt
• 1 3/4 lbs. tomatoes
• 1/3 cup olives, pitted and roughly chopped
• 12 ounces fresh mozarella
• 2 tbs. olive oil
• 1 1/2 tbs. thinly sliced basil leaves
• pepper
• 8 slices prosciutto, about 11 inches long
• 4 chives

Preparation

Step 1

Toast pine nuts on low heat until lightly browned. Set aside.

Drop tomatoes in a pan of salted boiling water. Boil 30 seconds, drain, peed, seed, and roughly chop.

Transfer tomatoes to a sieve and drain until liquid separates from pulp (3-5 hours). Discard juices.

Set aside 1 tbs. pine nuts and 1 tbs. of chopped olives. Tear the cheese into small pieces, and place into a bowl. Add tomato pulp, remaining pine nuts, remainin olives, oil, basil, and pepper, stir to combine.

Center 1 slice proscuitto over a ramekin; center a second slice over the 1st to make a cross; press slices into the edges of the ramekin. Spoon a some of the cheese mixture into the prepared ramekin; pull the ends of the prosciutto to create a sack. Gently tie together iwth 1 chive, and repeat to make 4