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Recipe

Clevedon buffalo mozzarella balls

Tickle your taste buds with these quick and tasty morsels.

Jan 18, 2014 4:00am
  • 5 mins cooking
  • Serves 4
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Ingredients

Clevedon buffalo mozzarella balls
  • 11 small vine-ripened tomatoes
  • 1 ciabatta loaf, thinly sliced
  • 2 tablespoon olive oil
  • flaky sea salt
  • freshly ground black pepper
  • 2 pottles clevedon valley buffalo mozzarella (each pottle contains a 10g ball)
  • 8 slice parma ham
  • 200 gram wild baby rocket, to serve
Balsamic syrup
  • 150 millilitre balsamic vinegar
  • 4 tablespoon brown sugar

Method

Clevedon buffalo mozzarella balls
  • 1
    Preheat the oven to 180ºC. Brush tomatoes and ciabatta slices with olive oil and season both with salt and pepper. Roast in the hot oven for 5-10 minutes.
  • 2
    Cut each ball of mozzarella into quarters. Wrap each piece in a slice of Parma ham and brush with olive oil. Heat a heavy frying pan or barbecue and cook the balls until the ham begins to crispen.
  • 3
    Serve the mozzarella with the ciabatta and rocket, and drizzle with balsamic syrup (below).
  • 4
    In a small saucepan, reduce the ingredients over a medium heat until sticky.

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