Baked buffalo mozzarella and prosciutto

AT A GLANCE

  • Serves 4 people

Buffalo mozzarella takes this dish to a whole new level. You can, however, substitute cow's milk bocconcini. Try to get your hands on micro-herbs, which add a touch of finesse to the herb salad.

  • 4 small buffalo mozzarella (about 125gm each)
  • 4 thin prosciutto slices
  • 2 tbsp extra-virgin olive oil
  • 4 thin ciabatta slices
  • ¼ cup each (loosely packed) basil, chervil and flat-leaf parsley leaves
  •  
  • Dijon mustard dressing
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 60 ml (¼ cup) extra-virgin olive oil
  • Pinch of brown sugar
01   Preheat oven to 250C. Wrap each buffalo mozzarella with a prosciutto slice, secure with a toothpick and place on an oven tray lined with baking paper. Drizzle with oil and roast until mozzarella just begins to melt (4-5 minutes).
02   Meanwhile, heat a char-grill over medium-high heat, grill ciabatta slices until golden (3-4 minutes each side).
03   For Dijon mustard dressing, whisk mustard and lemon juice in a bowl to combine, then whisk in oil and sugar, season to taste and set aside.
04   Place a grilled ciabatta slice on each plate, top with a baked mozzarella, season with freshly ground black pepper. Combine herbs in a separate bowl. Serve mozzarella warm with herbs to the side and dressing drizzled over.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

RODNEY DUNN AND GERALDINE MUNOZ

Drinking Suggestion:

DRY, SPARKLING PROSECCO. , suggested by MAX ALLEN

FEATURED IN

Sep 2009

Sep 2009

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