inthekitchen
Caprese Salad in a
Prosciutto Bowl
Simple ingredients and creative
presentation make this salad pop.
INGREDIENTS
18 slices shaved prosciutto
6 Roma tomatoes
6 balls bocconcini
salt and pepper, to taste
4 1/2 oz arugula
4 Grana Padano crisps
8 sprigs pea shoots
3/4 cup balsamic vinaigrette
METHOD
FIND SULTANA GOLD & FORGOTTEN LAKE
AT LIQUOR MARTS, BEER VENDORS
& TAPS ACROSS MANITOBA
WE ARE ONTARIO’S NORTHERNMOST BREWERY
Our beer is brewed in a region that has more lakes than
people. A region known for its natural beauty, rugged
wilderness and rocky shorelines. This is where the inspiration
for our beer is born, from remote island mines to blueberry
covered outcrops. We are proud to call Kenora and
Northwestern Ontario our home.
1. To make prosciutto bowls,
preheat oven to 325°F. Oil the
back of a muffin pan and line
three slices of prosciutto over the
back of each muffin cup. Bake in
oven for 15 minutes. Remove from
oven and allow to cool at room
temperature.
2. Gently separate the prosciutto
bowls from the muffin pan.
3. Remove the cores from the
tomatoes. On a cutting board,
place the tomato core side down
and splice the tomato at even
intervals to house 4 slices of
bocconcini in each tomato. Season
between each tomato slice with
salt and pepper.
4. Slice bocconcini cheese into 4
equal slices and insert a slice into
each incision in the tomatoes.
5. Arrange the arugula in the
prosciutto baskets. Place an
arugula filled prosciutto basket
and 1 bocconcini stuffed tomato
on each plate and drizzle with
balsamic dressing. Garnish with
Grana Padano crisps and pea
shoots.
Yield 6 servings
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20
ciao! / oct/nov / two thousand sixteen