1 medium vine-ripened tomato
1 small ball Miceli’s Fresh Mozzarella (approximately 4 ounces)
1 slice of prosciutto, sliced thin and rolled
Salt and freshly ground black pepper
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 tbsp. basil chiffonade (see recipe below)
Slice the tomato into ¼-inch thickness. Drain cheese of any excess water and slice into ¼-inch slices. Toss tomatoes and cheese with balsamic vinegar and olive oil and season with salt and pepper.
Take prosciutto roll and thread onto a skewer. Set aside.
To assemble the napoleon, place 1 slice of tomato on a firm, flat surface and begin stacking with cheese, then another tomato slice, a second slice of cheese, and top with a third tomato slice. Secure stack with prosciutto skewer.
Serve on plate with basil oil and chiffonade of basil.
2 cups basil leaves, packed
1 cup extra virgin olive oil
In a pot of salted, boiling water, blanch basil leaves for two seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towels and let dry for 1 hour.
Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.
Makes 1 ½ cups.