Mason Jar Caprese Salads with Prosciutto Chips
Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Cook prosciutto 4 to 5 min, or until crisp. Transfer to paper towel-lined plate to drain. Cool completely and crumble into small pieces.
Meanwhile, toss tomatoes with remaining 3 tbsp (45 mL) oil, vinegar, garlic and salt. Set aside.
Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: tomato mixture, bocconcini, basil, fusilli, and crispy prosciutto. Seal jars and store refrigerated up to 24 hr. Shake well before serving.