Proscuitto Caprese with Toasty Brussels Sprouts and Parmesan Chips

 I have a terrible time leaving caprese alone.  I just keep messing with it.  Adding this and that.  Changing it up. Or Down.  In part, I've just been overrun with tomatoes, so why not eat them fresh while they're heavy, fragrant, juicy, and ripe?  Make hay while the sun shines.

38 Power Foods, Week 7 -- Brussels Sprouts --Pan-Roasted Brussels Sprouts with New Potatoes and Parmesan

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When brussels sprouts (note spelling) first came back in vogue (they were vegetable non grata for a long time, right?), I put off making them.  It seemed everything was being thrown into the oven with olive oil, salt and pepper. Was there anything you couldn't cook that way? Brussels sprouts joined in the olive oil-oven fun all over the food world.  I waited. 

(above) This is one of Madeline L Pots' award winning songs from her CD "Gonna Plant A Garden".