Name: Peach mozzarella tarts
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 5 sheets filo pastry; 4 peaches, seeded, sliced; 350 gram ball, torn fresh buffalo mozzarella; 8 thin slices, torn prosciutto; 1/4 cup basil leaves; balsamic glaze, extra-virgin olive oil, to serve

Ingredients

5 sheets filo pastry

4 peaches, seeded, sliced

350 gram ball, torn fresh buffalo mozzarella

8 thin slices, torn prosciutto

1/4 cup basil leaves

balsamic glaze, extra-virgin olive oil, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease eight recesses of two texas muffin pans.

2.On a clean bench, layer filo sheets, spraying each with oil. Cut into eight squares. Ease squares into recesses. Bake 8-10 minutes, until golden and crisp. Allow to cool.

3.Fill each case with peach, mozzarella and prosciutto. Season to taste. Top with basil leaves. Drizzle with balsamic glaze and oil to serve.

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Ingredients

Method

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