Follow Cookwork on Twitter
Follow Cookwork on Facebook

Grilled Tomatoes with Prosciutto Wrapped Mozzarella with Spring Asparagus and Mint Pesto



  • Current rating: 4.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
2 ratings


3 large fully ripened fresh Florida tomatoes, halved (about 1 1/2 pounds)
3 tbsp. extra virgin olive oil, divided
1 tsp. salt, divided
2 tsp. fresh thyme leaves
ground black pepper, to taste
6 oz. fresh mozzarella
3 thin prosciutto slices, cut in halves
24 asparagus spears, peeled and blanched
0.333 cup of Mint Pesto Magnifying_glass


  1. 1
    Rub tomato halves with 2 tablespoons olive oil, 1/2 teaspoon salt, thyme and pepper to taste. Grill, turning once, until grill marks form on both sides. Remove from heat.
  2. 2
    Cut mozzarella in 6 equal slices. Wrap a half slice of prosciutto around each piece of mozzarella; lightly rub with olive oil. Grill for one minute on each side; remove and keep warm.
  3. 3
    Brush asparagus with a mixture of 1 tablespoon of the olive oil, 1/2 teaspoon salt and a generous pinch of pepper. Grill for one minute on each side; remove and keep warm.
  4. 4
    On each dinner plate, place a grilled tomato half, grilled prosciutto-wrapped mozzarella bundle and four grilled asparagus spears. Serve with Mint Pesto.


Chef John Coletta, Carlucci Restaurant Group, Chicago

recipe search tags

preparation methods
cuisines European, Italian
Spinner Loading