Bella Vista Plate Recipe

Prep & roast

Preheat oven to 400°F (200°C). Halve or quarter the red and yellow tomatoes depending on size so pieces are roughly uniform (about 1–1.5 inches). Toss tomatoes in a bowl with 2 tbs extra-virgin olive oil, 1 tsp minced garlic, and 3 pinches each of kosher salt and freshly ground black pepper. Spread cut-side up on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 18–22 minutes, until edges begin to caramelize and tomatoes are softened but still hold shape. Remove and let cool slightly to room temperature while you prepare other components.

While tomatoes roast, arrange baguette slices on a baking sheet. Lightly brush each slice with 2 tsp olive oil and sprinkle a pinch of sea salt over all. Toast in the same oven (or a toaster oven) at 400°F (200°C) for 6–8 minutes, flipping once, until golden and crisp at edges. Remove and let cool slightly.

Make the dressing: in a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs balsamic vinegar, 1/2 tsp Dijon mustard (optional), 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until lightly emulsified. Taste and adjust seasoning.

Slice the fresh mozzarella into 1/4- to 1/2-inch thick rounds or tear into generous pieces if using ball mozzarella. If prosciutto slices are long, fold them into loose ribbons.

On a large serving platter or individual plates, arrange the mozzarella slices in a loose cluster. Nestle roasted red and yellow tomatoes around and on top of the cheese. Distribute marinated artichoke hearts and mixed olives evenly around the platter. Drape prosciutto slices artfully over and between the other components. Scatter chiffonaded basil leaves over everything.

Drizzle the prepared dressing evenly over the assembled plate, then finish with an extra tiny drizzle of olive oil and, if desired, a few light drops of balsamic reduction for visual contrast.

Serve with toasted rounds on the side for guests to build bites: place a slice of mozzarella, a piece of roasted tomato, an artichoke wedge or olive, and a small strip of prosciutto on a toast, then finish with a basil leaf and a light drizzle of dressing.