NZ Woman's Weekly

Clevedon buffalo mozzarella balls

  • Servings

  • Courses

    Quick lunch
  • 10-12 small vine-ripened tomatoes
  • 1 ciabatta loaf, thinly sliced
  • 2 tbsp olive oil
  • Flaky sea salt
  • Freshly ground black pepper
  • 2 pottles Clevedon Valley buffalo mozzarella (each pottle contains a 120g ball)
  • 8 slices Parma ham
  • 200g wild baby rocket, to serve

1 Preheat the oven to 180ÂșC. 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).

Balsamic syrup

  • 150ml balsamic vinegar
  • 4 tbsp brown sugar

1 In a small saucepan, reduce the ingredients over a medium heat until sticky.

Issue 1541

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