Roasted Tomato With Prosciutto And Bocconcini Cheese

This easy dish is an elegant way to amaze your family and friends and packed full of tasty nutrition.

6     Ontario greenhouse tomatoes
2     Tbsp olive oil
6     Slices prosciutto
3     Balls bocconcini cheese, halved
¼    Cup prepared basil pesto
       Salt and pepper
   
Slice off a thin piece from the bottom of each tomato and set them, cut side down on a parchment paper-lined baking sheet. Cut out the stem end of each tomato, ½” deep, making a well in the center of each. Drizzle each with 1 tsp olive soil and sprinkle with salt and pepper. Roast in a 350 F oven for 10 minutes or until tomatoes are tender.

Slice each piece of prosciutto in half lengthwise. Crisscross them (making an X) and place a half piece of bocconcini cheese in the center of each X.  Season with salt and pepper. Wrap prosciutto around cheese to cover.

Place a heaping teaspoon of pesto in each tomato well. Top with wrapped cheese. Drizzle with olive oil and return to the oven for 5-7 minutes or until cheese softens. Garnish with more pesto and serve immediately.