From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings.
12 baby artichokes, cooked, cut and grilled
12 slices Parma Prosciutto
1 lb. fresh mozzarella (in brine)
1 lb. heirloom tomatoes
1 bunch basil (washed and shredded)
250 ml. balsamic vinegar
as needed, salt and pepper
as needed, extra virgin olive oil
In a stainless steel saucepan slowly heat and gently simmer the balsamic vinegar until it reaches a light syrup consistency. Remove from heat and cool. Balsamic contains a lot of sugar and will burn if reduce too far, so be careful. It will thicken slightly as it cools.
Season each slice of tomato and mozzarella with kosher salt and black pepper. Stack the ingredients up, starting wth a slice of cheese, then tomato, Prosciutto and then artichokes. Drizzle with balsamic and olive oil. Finish with a sprinkle of basil.
