- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 2 to 3 tomatoes
- Sea salt, to taste
- 4 to 6 ounces fresh mozzarella cheese
- 8 whole basil leaves
- An assortment of olives
- 1/2 cup marinated artichoke hearts
- 8 slices prosciutto
- Balsamic vinegar, for drizzling
- Northwest Arugula-Hazelnut Pesto
Directions
Slice tomatoes crosswise into 1/4-inch-thick slices’ sprinkle with a little salt. Slice mozzarella into the same thickness. On a platter or each of 4 plates, arrange tomato slices intermittently with sliced mozzarella and basil leaves. Scatter with olives and artichoke hearts and drape prosciutto alongside. Drizzle with Northwest Arugula-Hazelnut Pesto. Drizzle with the balsamic vinegar. Serve with Arugula-hazelnut Pesto.
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