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Caprese with Prosciutto


  • 2 lb. small tomatoes, quartered
  • 1/2 tsp. salt
  • 2 lb. sliced fresh Mozzarella cheese
  • 16 oz. canned quartered artichoke hearts, well drained
  • 12 oz. thinly sliced prosciutto
  • 1/2 cup extra virgin olive oil
  • 1 cup fresh basil leaves


  • 1. Season tomatoes with salt.
  • 2. Divide the tomatoes, Mozzarella, artichokes and prosciutto evenly among 8 plates. Drizzle with olive oil.
  • 3. Garnish each with basil leaves before serving.
  • Nutritional information per serving: Calories 568; Total Fat 45g; Saturated Fat 19g; Trans Fat 0g; Cholesterol 115mg; Sodium 1531mg; Total Carbohydrate 8g; Dietary Fiber 2g; Total Sugars 4g; Protein 32g