What a Tomato! (Caprese Salad, done differently)

I don't know about you, but my summer meal planning  and strategy is entirely different than the way  I approach meals during other seasons. I tend to spend more time outdoors in summer  and for the most part, less time in the kitchen ~  most of the time I choose simpler fare that can be  prepared quickly. Instead of a full blown meal  I gravitate towards a small plate of this or that  when I'm hungry. This is just the kind of lunch  (or light dinner) that calls my name during  warm weather.  
It would make a wonderful appetizer, too.

(This brilliant method comes from the kitchen of Donna Hay. Yay for Donna Hay!)
Basically it's a different take on the classic  Italian Caprese salad which is comprised of sliced  juicy tomatoes, sliced mozzarella, fresh basil,  and drizzled with olive oil, vinegar, or a vinaigrette.
This method changes things up a bit by wrapping  a ripe, whole tomato in a thin slice of prosciutto, place on a  shallow-rimmed baking sheet (lined with parchment) sprinkle tomato with salt and pepper, drizzle with olive oil. Bake the tomato in a hot oven (390ºF/200ºC) for  12 to 15 minutes* until the tomato is hot and the  prosciutto is slightly crisp. 
To assemble:   (For each serving)
On a salad plate place the baked tomato beside a  smallish size ball of fresh mozzarella  (ripped open so the cheese can absorb the oil and vinegar),   drizzle with 1 Tablespoon white wine vinegar and  2 Tablespoons olive oil, shower with freshly ground  black pepper and garnish with as many  fresh basil leaves as you like.

* Best with vine-ripened tomatoes; the ones I used were on the smallish-medium size and almost ripe, so I only baked for 10 minutes.   Best to keep an eye on them at the 10 minute point to see  if you would like them more well done.
Then get yourself a knife and fork and enjoy that vibrant taste  of summer one more time before it's gone. Enjoy!

Have a wonderful day, friends! Thank you for stopping by. :)