I got this idea at the Warrenton Market when I saw some purple Roma tomatoes from Hidden Creek Farm. Two tents down was Happy Creek Goat cheese. The basil came from my neighbors garden(shh my neighbor is unaware.). Then it was wrapped in bresaola (beef prosciutto) with a drizzle if balsamic. The perfect summer bite. I hope you like it. No toothpick that just slows down eating.

6 ounces bresaola thin sliced
12 purple plum tomatoes halved
8 ounces goat cheese
1 tablespoon fresh basil diced
2 teaspoons garlic chives
2 tablespoons balsamic vinegar

In a bowl mix goat cheese, basil and garlic chives.

Add goat cheese mix into tomato halves put halves together.

Top with balsamic.

Add bresaola and secure with a toothpick.

Serve.