Prosciutto E Rucola Recipe

Prepare tomatoes

Slice the tomatoes about 1/4-inch thick. If very juicy, gently press slices on paper towel to remove excess moisture so the plate doesn't become soggy.

Slice mozzarella

Drain and slice the fresh mozzarella into 1/4-inch rounds or tear into bite-sized pieces if using bocconcini. Pat lightly to remove excess liquid.

Arrange tomato and mozzarella slices on a large serving platter, alternating tomato and mozzarella so each stack has both.

Drizzle the 2 tbsp extra-virgin olive oil evenly over the arranged slices. Sprinkle 1 tsp sea salt and 1 tsp freshly ground black pepper over the top.

If using whole prosciutto slices, tear each slice in half lengthwise to create more delicate ribbons. Drape the prosciutto over and around the tomato-mozzarella arrangement, distributing evenly.

In a small bowl, toss the 2 cups arugula with 1 tsp lemon juice and 0.25 tsp flaky sea salt just to lightly dress and wilt the leaves slightly.

Pile small handfuls of dressed arugula on top of and between the prosciutto-tomato-mozzarella stacks so the greens sit attractively on the dish.

Drizzle 1.5 tbsp balsamic glaze or aged balsamic vinegar in a thin stream over the entire platter. If you only have regular balsamic vinegar and want a glaze, reduce 1/4 cup balsamic in a small saucepan over medium heat until syrupy (about 6–8 minutes) and cool slightly before drizzling.

If using optional toasted pine nuts, sprinkle 2 tbsp over the top for crunch.

Serve immediately at cool room temperature alongside 4 slices of crusty bread or crostini. Encourage diners to take a slice of tomato and mozzarella with prosciutto and arugula on top.

Leftovers: store components separately (mozzarella and tomatoes wrapped with paper towel) and dress the arugula just before serving again to preserve texture.