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Baked buffalo mozzarella and prosciutto

Australian Gourmet Traveller spring entree recipe for baked buffalo mozzarella and prosciutto.

By Rodney Dunn
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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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.


  • 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


  • 1
    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).
  • 2
    Meanwhile, heat a char-grill over medium-high heat, grill ciabatta slices until golden (3-4 minutes each side).
  • 3
    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.
  • 4
    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.


Drink Suggestion: Dry, sparkling Prosecco. Drink suggestion by Max Allen

  • Author: Rodney Dunn