By JOSH RESNEK
It is hot outside. It is hot inside, even with the air conditioners on.
It is lunchtime and I want a treat.
I desire something light, delicious, with multi-textures and tastes.
Inside my refrigerator all the ingredients I need are chilled just right.
I grab a smaller plate.
I raid the frig.
I cut about eight small balls of fresh mozzarella in half. I do the same with cherry tomatoes.
I drip some organic extra virgin olive oil onto the tomatoes and mozzarella — just a sprinkling to give them some spark.
I then sprinkle very light amounts of salt and cracked pepper on top of this mix.
If you’ve never tasted Modenaceti glaze – an absolutely delightful combination of Balsamic vinegar of Modena, Italy and a few tricks the folks over there know about making a glaze – and then squeezing just the right squirt of the glaze over the dish, now taking shape and form, it begins to look like something.
That’s when I take a sour tomato I made out of a Ball jar filled with spices and vinegar and put it at the side of the plate.
Now comes two or three slices of Del Duca prosciutto – so tender and sweet and so, so salty I don’t want to think about it because it tastes so good.
ing Council, taught Sunday School and was a food pantry volunteer. Dot also served as an original member of the North Shore Black Women’s Association.
She was passionate about volunteer work and contrib- uting to her community. In the past, she served on the Board of Directors for the Devens School, the Malden YMCA and the Mystic Valley Elder Services. She was also an Election Warden for the city of Everett. She was also a member of the Everett
I cut up the prosciutto into small pieces and spread it atop the dish.
Now comes the best part – taking my fork I spear a piece of mozzarella, tomato, prosciutto, sour tomato and then I put it in my mouth – and then a bit of heaven takes place with the combination of textures and tastes.
What a great treat.
Ten minutes to make. So, so simple.
So, so good.