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Tomato, Mozzarella, Prosciutto and Basil Sandwich
I made a spring vegetable soup the other night that was far too healthy. It consisted almost entirely of pureed asparagus and peas, and while the color was fantastic (a bright, vibrant green) it needed something to make it a little less Living Without (worst name for a cooking magazine EVER). So I bought some proiscutto, crisped it up in the oven and crumbled it into the soup. I also infused some heavy cream with garlic and thyme and drizzled it into it as well. Ok, I realize thats not exactly Foie Gras Brulee, but it was better than nothing. The moral of the story is I had leftover prosciutto, and as lunch rolled around I decided what needed to be made was a classic: the mozzarella, prosciutto, tomato and basil sandwich.
Mozzarella and Tomato
I had some bread at home, but I felt this classic needed the best of ingredients, so I headed to Blue Ribbon Bakery Market, on of my favorite places in the city, for a freshly made ciabatta role, and then went to Murray’s Cheese, my actual favorite place in the city, for the mozzarella. The tomato came from Whole Foods and wasn’t quite up to my Tomato Snob (I am one) standards, and the basil we have growing in a little pot on out windowsill (local farming indeed).
Bread with Prosciutto
Tomato dipped in Olive Oil
So simple, so good. Appropriate for any occasion.
