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Baked buffalo mozzarella and prosciutto

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Dry, sparkling Prosecco.

Featured in

Sep 2009

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