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Cestini di Pomodoro con Prosciutto e Brie
Cestini of Tomatoes with Proscioutto and Brie Cheese

Serves 4-6


  • Roma Tomatoes - 6
  • Prosciutto di Parma – 5 slices
  • Extra virgin olive oil - 1 tablespoon
  • Brie cheese - 3 oz.
  • Salt and pepper to taste.
  • Fresh basil – 7 leaves plus small leaves for decoration



  1. Rinse and dry the tomatoes
  2. Cut the ends off so that the tomatoe is flat on both sides
  3. Cut the tomatoe in half
  4. With a teaspoon, scoop out the inside of the tomatoe so that they look like small cups or baskets, place them on a flat plate. Add salt and pepper inside each one.
  5. In a food processor add the prosciutto, the basil leaves and olive oil and chop in small pieces.
  6. Place a small piece of brie, about ½ inch square inside each basket of tomatoe then add about one teaspoon of the prosciutto mixture.
  7. Decorate with the small leaves of basil and serve.