Antipasto di Pomodoro e Pesto – Tomato & Pesto Canapés

Antipasto di Pomodoro e Pesto

Ingredients:
5 Plum Tomatoes
4 slices Prosciutto
5 slices Provolone
6 Tbsp Basil Pesto

Directions:

• Prepare the Tomatoes: Stand the Plum Tomatoes up, stem-side down. You will be “shaving” off the sides of the tomatoes–think 4 sides per Tomato. Using a sharp serrated knife, slice off each of the four sides with a gentle sawing motion. The pieces will look like little boats. Remove any seeds and membrane. Set to the side.
• Prepare the Prosciutto: Do this to each Prosciutto individually. Lay each slice flat–the slices are generally rectangular in shape. You want to cut each piece into 5 smaller pieces. Set to the Side.
• Prepare the Provolone: Cut each slice into quarters.
• Plate the Tomatoes, inside facing up like a bowl.
• Place a piece of Prosciutto into each “bowl”. I recommend rolling the small pieces and placing them into the Tomato neatly.
• Place a piece of Provolone on top of the Prosciutto. It will extend over the edges of the Tomato.
• Using two teaspoons, shape oblong dollops of Pesto. Place the dollop on the top, center of the Provolone, in the same direction as the Tomato slice.

Makes 20 pieces.

NOTES: The tongue-shaped slice of the plum Tomatoes make them perfect to fit in the mouth. The salty prosciutto, creamy sharp provolone, and basil pesto are amazing. I came up with this wanting to use up some left over tomatoes and pesto from another recipe. This is simple, and quick, and like I said, very flavorful.