Prosciutto Di Parma and Roasted Red Pepper Napoleons
|Menu Part||Appetizer/Small Plate|
Prosciutto di Parma, sometimes referred to as Parma ham, is supple and velvety in texture, rosy in color, sweet-salty in fragrance and the signature ingredient of this dish.
3 large sweet red and/or yellow bell peppers, roasted and quartered
1 lb. mozzarella cheese, cut into 12 slices
3 oz. thinly sliced Prosciutto di Parma, halved
8 fresh basil leaves
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
- On four serving plates, arrange alternate layers of peppers, mozzarella, and Prosciutto di Parma; repeat two more times, adding a layer of basil leaves.
- Drizzle with olive oil and vinegar. Garnish plates with tomatoes, sliced basil leaves, and olive oil, if desired.