| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Various |
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Attributes:
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Book, Healthy, Vegetarian |
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Comments:
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Another great way to serve Zucchini-Corn Fritters, To serve 4 people, you need 12 fritters. So, make the fritters smaller than the recipe calls for. |
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Serving Suggestions:
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Leave off the prosciutto for your vegetarian guests. |
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Ingredients:
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4 ripe tomatoes, halved 2 tsp. olive oil 1/4 tsp. freshly ground black pepper 3 tbs. mayonnaise 2 tbs. freshly squeezed lime juice 1/2 garlic clove, minced 1 tsp. cold water 4 cups loosely packed baby arugula 4 slices prosciutto, optional |
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Instructions:
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1. Preheat oven to 375°F. 2. Arrange tomato halves, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with black pepper. Bake at 375°F for 1-1/2 hours, or until the tomatoes are soft and have lost a lot of their moisture. 3. Combine mayonnaise, lime juice, garlic and water to make an aioli. 4. When ready to serve, place one fritter on each of 4 plates. Top each with 1 tomato half and 1/2 cup arugula. Repeat layers with remaining fritters, tomato halves, and arugula, ending with a fritter on top. (You should have them stacked as fritter, tomato, arugula, fritter, tomato, arugula, fritter.) Top each stack with a prosciutto slice and drizzle with aioli. |
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2021-08-07