Tomatoes, Figs, and cured prosciutto! Doesn't that just define what comfort food is all about? Add a little pesto and balsamic and you really have a match made in heaven.
If you want to try one of the best balsamic vinegars, then you have to try Leonardo e Roberto's Gourmet blend. You put any of their vinegars, and they have a lot (try the white balsamic, to die for), on just about anything; and it immediately takes most ingredients to a new level.
This tomato, fig, and prosciutto recipe is no exception. Great food is all about having great products to begin with. Then highlighting each one, which sometimes involves simply adding some salt, or olive oil, or balsamic, or pesto, or all of them.
Great summer ingredients simply prepared is what summer cuisine is all about! Here is a simple recipe that you need to have. I hope you enjoy it!
Tomato, Fig, and Prosciutto Salad with Pesto
- 10 each figs (ripened and halved )
- 2 large yellow heirloom tomatoes
- 2 each red radish (sliced thin)
- 2 oz gouda (shaved)
- 4 oz prosciutto (sliced thin (try the duck prosciutto))
- 2 tbsp balsamic vinegar
- 2 oz watercress
- 3 tbsp olive oil
- salt (and pepper to taste)
Pesto aioli
- 1/2 cup pesto aioli
For the tomato and fig salad
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On the bottom of 2 plates, spread some of the pesto aioli. Place sliced tomatoes around the plate. Add some of the halved figs next to the tomatoes. Place a thin slice of prosciutto, next to each fig. Then season the tomatoes with salt. Add a thin slice of radish next to the figs. Place a shaved piece of gouda next to each fig. lightly dress the watercress with oil and salt. Sporadically place the watercress around the plate. FInish the dish with a drizzle of balsamic and olive oil. Serve and enjoy!
