Prosciutto pesto mozzarella salad sure is a showstopping appetizer or side dish!
The inspiration here came from a local Italian deli that I went to a lot when I was younger.
They had a fresh mozzarella cheese roll up with similar ingredients to the salad, but everything was all rolled together inside of the cheese.
We would order that along with a freshly baked French baguette and a few other of the deli side items and call it dinner.
This recipe is way easier, because instead of rolling it together, I am just topping the fresh mozzarella cheese.
Pretty much the motto here is “some assembly required”… but no actual cooking except for warming up the bread.
How to make prosciutto pesto mozzarella salad
So the fresh mozzarella is a must, and not regular mozzarella.
Then some prep work such as slicing the fresh mozzarella, tearing the prosciutto into smaller pieces and chopping the roasted red peppers.
And if your pine nuts did not come toasted I recommend putting them in a skillet over medium to medium low heat.
They take only a few minutes until they are nice and toasty.
To assemble this salad, start by placing slices of fresh mozzarella cheese on a tray or longer dish.
In between the slices of fresh mozzarella cheese tuck away some of the chopped roasted red peppers and smaller pieces of prosciutto.
I went the easy route and bought a jar of roasted red peppers, but I only used half of the jar.
And for the prosciutto I do recommend cutting or tearing into smaller pieces to make it easier to enjoy.
There’s something so creative and artistic about assembling this gorgeous prosciutto pesto mozzarella salad!
Once the layers of fresh mozzarella, roasted red pepper, and prosciutto are looking good and all in place you can add the toppings.
A few dollops of pesto go right down the center along with a good drizzle of olive oil, kosher salt, pepper, and a sprinkling of the toasted pine nuts.
Serve with French baguettes, you can warm or toast them in the oven according to package directions.
I drizzled mine with olive oil and a nice sprinkle of kosher salt then baked in a 400 degree oven for a few minutes.
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Prosciutto Pesto Mozzarella Salad
Prosciutto Pesto Mozzarella Salad has layers of fresh mozzarella, prosciutto, roasted red pepper and drizzled with olive oil and pesto
- 2 French baguettes
- 1 16 oz package fresh mozzarella cheese sliced
- 1/2 cup roasted red peppers (I used half a jar) chopped into smaller pieces
- 4 oz package sliced prociutto torn into smaller pieces
- 1/2 cup pesto (homemade or store bought)
- 1/4 cup toasted pine nuts
- olive oil, kosher salt, pepper
Bake the French baguettes according to package directions, I drizzled mine with olive oil, sprinkled kosher salt over top and baked in a 400 degree oven for 6 to 7 minutes.
Arrange the slices of fresh mozzarella cheese on a tray layered with pieces of roasted red pepper and prosciutto between each slice of mozzarella cheese overlapping slightly.
Dollop the pesto down the center of the mozzarella salad and top with the toasted pine nuts. Drizzle olive oil over top and season with kosher salt and pepper.
Slice the French baguettes after they have cooled slightly and serve to enjoy along with the prosciutto pesto mozzarella salad.