The Caprese salad of fresh mozzarella, basil and tomatoes is universally loved. I make it all summer long and it is virtually the same every time.

I looked for a new take on a summer favorite and found it in Chrissy Teigen's cookbook that she co-wrote with Adeena Sussman.

Teigen uses burrata — fresh mozzarella with a creamy center. She omits the traditional basil and adds arugula and delicious, crunchy prosciutto chips which take this Caprese from ordinary good to extraordinary great.

The prosciutto chips (she calls them crisps) are easy to prepare and can replace bacon in almost any recipe.

Start to finish: 20 minutesServes 64 cups baby arugula1 (8-ounce) ball burrata or fresh mozzarella cheese2 pounds assorted ripe tomatoes cut in a variety of shapes (wedges, slices, chunks, etc.)3 tablespoons best-quality olive oil1 tablespoon balsamic vinegar1-2 teaspoons kosher salt½ teaspoon freshly ground black pepper6-12 prosciutto crisps (recipe follows)Scatter the arugula on a serving platter and place the cheese in the center. Arrange the tomatoes around the cheese.Cut a small opening in the burrata/mozzarella ball so you can see the center, and then drizzle olive oil all around the platter.Drizzle balsamic vinegar on the tomatoes and arugula. Season the entire salad with the salt and pepper and top with the prosciutto crisps.PROSCIUTTO CRISPSPreheat the oven to 400 degrees. Line a baking sheet with parchment paper.Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, 11 to 13 minutes. (It will crisp as it cools.)Cool, eat whole as a snack, or crumble and use as a garnish for salads, eggs or anything that could use crispness and ham.Adapted from “Cravings: Recipes for All the Food You Want to Eat,” by Chrissy Teigen