Name: Clevedon buffalo mozzarella balls
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 11 small vine-ripened tomatoes; 1 ciabatta loaf, thinly sliced; 2 tablespoon olive oil; flaky sea salt; freshly ground black pepper; 2 pottles clevedon valley buffalo mozzarella (each pottle contains a 10g ball); 8 slice parma ham; 200 gram wild baby rocket, to serve; Balsamic syrup; 150 millilitre balsamic vinegar; 4 tablespoon brown sugar

Ingredients

11 small vine-ripened tomatoes

1 ciabatta loaf, thinly sliced

2 tablespoon olive oil

flaky sea salt

freshly ground black pepper

2 pottles clevedon valley buffalo mozzarella (each pottle contains a 10g ball)

8 slice parma ham

200 gram wild baby rocket, to serve

Balsamic syrup

150 millilitre balsamic vinegar

4 tablespoon brown sugar

Method

1.Preheat the oven to 180ºC. 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).

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift