Prosicutto wrapped Buffalo Mozzarella with Tomato and Basil Bruschetta
- 12 slices prosicutto
- 1 large ball of mozzarella about (250g) cut into four portions
- 4 vine ripened tomatoes
- 1 clove of garlic
- 2tsp good quality extra virgin olive oil
- 1 handful of fresh basil leaves
- 2tsp aged balsamic or vincotto
- Salt and pepper
Cut tomato into small wedge type pieces.
“Finely” slice half the clove of garlic.
Dress with the olive oil and season well.
Mix together to marinate the flavours - don’t add the basil to salad until very last minute.
Make sure salad is at room temperature when served.
Lay prosciutto on bench as if to make star shape.
Put four even sized portions of the mozzarella in the middle of each and bring together to envelope. The better the coverage over the mozzarella the less likely the cheese is to run out the sides; ideally you don’t want to see any of the cheese.
In a hot pan caramelise the prosciutto until golden. Best to do the side with the joins on first, that helps to seal them together. Once sealed bake in a pre heated oven at 200°C for roughly 6minutes until gooey to touch. Once out of oven let rest for a minute.
Rub the four slices of warm toasted ciabatta with ½ clove of garlic until aromatic.
Place ciabatta on plate with basil and tomato salad on top.
Place mozzarella next to the salad and drizzle with aged balsamic or vincotto. Enjoy!!!
Suggested wines to complement this recipe
Spy Valley 2006
The Ned 2006
Cloudy Bay 2006
Cloudy Bay Te Toko 2004
Dog Point Section 94, 2005