From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings. 12 baby artichokes, cooked, cut and grilled 12 slices Parma Prosciutto 1 lb. fresh mozzarella (in brine) 1 lb. heirloom tomatoes 1 bunch basil (washed and shredded) 250 ml. balsamic vinegar as needed, salt and pepper as needed, extra virgin olive oil In a stainless steel saucepan slowly heat and gently simmer the balsamic vinegar until it reaches a light syrup consistency. Remove from heat and cool. Balsamic ...

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