Salty crunch elevates caprese

The caprese salad of fresh mozzarella, basil and tomatoes is universally loved. So I looked for a new take on this favorite and found it in “Cravings,” model Chrissy Teigen’s cookbook that she co-wrote with Gourmet magazine alumna Adeena Sussman.

Teigen adds a few new elements: She uses burrata, fresh mozzarella with a creamy center, omits the traditional basil, and adds arugula and delicious, crunchy prosciutto chips that take this caprese from good to great.

Substitute them in almost any recipe that calls for bacon. Once the prosciutto bakes and cools, it is crisp and crunchy, salty and addictive.

Caprese salad with crisp prosciutto

Adapted from “Cravings: Recipes for All the Food You Want to Eat” by Chrissy Teigen

• 4 cups baby arugula
• 1 (8-ounce) ball burrata or fresh mozzarella cheese
• 2 pounds assorted ripe tomatoes cut in a variety of shapes (wedges, slices, chunks, etc.)
• 3 tablespoons best-quality olive oil
• 1 tablespoon balsamic vinegar
• 1 to 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 to 12 prosciutto crisps (recipe follows)

Scatter arugula on serving platter and place cheese at center. Arrange tomatoes around cheese.

Cut small opening in cheese ball so center is visible, then drizzle oil all around the platter.

Drizzle balsamic vinegar on tomatoes and arugula. Season entire salad with salt and pepper, and top with prosciutto crisps. Serves 6.

Prosciutto crisps

Heat oven to 400 degrees. Line baking sheet with parchment and arrange prosciutto in single layer. Bake until wrinkled and slightly shrunken, 11 to 13 minutes. (It will crisp as it cools.) Cool, eat whole as a snack or crumble and use as garnish for salads, eggs or anything that could use crispness and ham flavor.

Approximate nutritional information per serving: 245 calories, 18 g fat, 7 g saturated fat, 42 mg cholesterol, 862 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g sugar, 14 g protein