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Mozzarella with Figs and Prosciutto
3 x 150g balls mozzarella, torn into chunks 6 large or 12 medium very ripe figs, halved 6 thin slices prosciutto or parma ham, torn a little boutique extra virgin olive oil a little vincotto or balsamic glaze 2 handfuls basil leaves salt and ground black pepper, to taste Chunky Croutons (optional) 1 loaf ciabatta or other country-style loaf, torn into chunks ½ cup boutique extra virgin olive oil flaky salt, to taste
© Annabel Langbein Media
Chunky Croutons (optional)
To make Chunky Croutons, preheat oven to 160°C fanbake and line an oven tray with baking paper. Spread ciabatta chunks in a single layer on prepared tray, drizzle with oil and sprinkle with salt. Bake until golden and very crunchy (about 30 minutes). Store in an airtight container for up to two weeks. If they become a little stale, refresh in a 160°C oven for 10 minutes.
To make Mozzarella with Figs and Prosciutto, arrange mozzarella, figs and proscuitto or parma ham on a serving platter or individual plates. Drizzle with a little olive oil and vincotto or balsamic glaze, scatter with basil leaves and season with salt and pepper. Serve with Chunky Croutons, if desired.
This recipe is from my book The Free Range Cook: Through the Seasons
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