Insalata Caprese is an Italian favourite from Southern Italy. Serve as an impressive antipasto.
1 tbsp olive oil
1 large red onion, finely chopped
2 cups self-raising flour
1 tsp salt
½ tsp white pepper
80g butter, diced
2 cups grated mozzarella
½ cup finely grated parmesan
1 cup milk
½ cup extra-virgin olive oil
1½ cups small basil leaves
2 garlic cloves, thinly sliced
4 large ripe tomatoes, thickly sliced
3 shaved slices prosciutto
4 small buffalo mozzarella, torn in half
extra-virgin olive oil, to serve
Preheat oven to 200˚C. Grease and line an 8x20cm loaf pan with baking paper. Heat oil in frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Cool.
Combine flour, salt and pepper in a large bowl. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in cheeses and onion. Whisk egg and milk in a jug and add to flour mixture. Stir until just combined. Spoon into prepared loaf pan. Bake for 35 minutes or until bread is golden and sounds hollow when tapped on the base. Stand for 5 minutes before transferring to a wire rack to cool. Slice.
Combine oil, basil leaves and garlic in a large bowl. Spoon salad into 4 small serving bowls. Place a bowl of basil salad, tomato stack, slices of prosciutto and mozzarella onto serving plates with cheese bread. Drizzle oil over prosciutto and serve.