What a Tomato! (Caprese Salad, done differently)

I don't know about you, but my summer meal planning and strategy is entirely different than the way I approach meals during other seasons.I tend to spend more time outdoors in summer and for the most part, less time in the kitchen ~ most of the time I choose simpler fare that can be prepared quickly. Instead of a full blown meal I gravitate towards a small plate of this or that when I'm hungry. This is just the kind of lunch (or light dinner) that calls my name during warm weather.  
It would make a wonderful appetizer, too.

(This brilliant method comes from the kitchen of Donna Hay. Yay for Donna Hay!)
Basically it's a different take on the classic Italian Caprese salad which is comprised of sliced juicy tomatoes, sliced mozzarella, fresh basil, and drizzled with olive oil, vinegar, or a vinaigrette.
This method changes things up a bit by wrapping a ripe, whole tomato in a thin slice of prosciutto, place on a shallow-rimmed baking sheet (lined with parchment)sprinkle tomato with salt and pepper, drizzle with olive oil.Bake the tomato in a hot oven (390ºF/200ºC) for 12 to 15 minutes* until the tomato is hot and the prosciutto is slightly crisp. 
To assemble: (For each serving)
On a salad plate place the baked tomato beside a smallish size ball of fresh mozzarella (ripped open so the cheese can absorb the oil and vinegar),  drizzle with 1 Tablespoon white wine vinegar and 2 Tablespoons olive oil, shower with freshly ground black pepper and garnish with as many fresh basil leaves as you like.

* Best with vine-ripened tomatoes; the ones I used were on the smallish-medium size and almost ripe, so I only baked for 10 minutes.  Best to keep an eye on them at the 10 minute point to see if you would like them more well done.
Then get yourself a knife and fork and enjoy that vibrant taste of summer one more time before it's gone. Enjoy!

Have a wonderful day, friends! Thank you for stopping by. :)

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