11 April 2012

Baked Buffalo Mozzarella Wrapped in Prosciutto



Baked Buffalo Mozzarella Wrapped in Proscuitto

Over the Easter holidays on the menu was this lovely little starter that everyone adored evoking memories of Italy with every bite. This is an easy way to add the traditional ham dish to your festivities if you're serving leg of lamb or turkey. From past experience this super simple appetizer generally draws unctuous sounds and comments from all who are seated around the table with its contrast of melty, gooey buffalo mozzarella, fresh herby salad, and salty undertones of delicate prosciutto all topped with a simple dressing with a bite of mustard.
When serving this as a starter for a lot of people, I opt for the little buffalo bocconcini mozzarella balls, serving two per portion but you could certainly use the larger mozzarella balls and cut them in four pieces as I did here. Try and get your hands on some micro herbs which add a touch of finesse to the salad. Another nice option is to serve the mozzarella on a thinly sliced piece of toasted ciabatta lightly rubbed with a clove of garlic. 
Baked Mozzarella Wrapped in Prosciutto     inspired by a recipe from Cooking Through the Seasons 
 2 mozzarella balls about 125g each  
 4 thin prosciutto slices (I used serrano ham since it was the right size) 
2 tablespoons extra virgin olive oil
Some basil, micro greens mixed together

Dressing 

1 teaspoon Dijon mustard
1 teaspoon lemon juice
50-60ml extra virgin olive oil 
Pinch of sugar

Preheat the oven to 475 F (250C).Wrap each mozzarella with a piece of proscuitto. Depending on its width and length you may need to fold it in half lengthwise and wrap your cheese with 2 slices of prosciutto . If necessary secure with a tooth pick.  

Place the formed balls on a paper lined tray and drizzle with some olive oil. Roast until the mozzarella begins to melt on the middle rack of your oven. Depending on the size this should take about 5 minutes so watch it while it is baking so that it does not go beyond the melting point desired.

Meanwhile mix the dressing ingredients together.

Place some of the herby salad on a plate and top with the mozzarella balls. Drizzle over the dressing and sprinkle with some freshly ground pepper.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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22 comments:

  1. What a beautiful starter Val and I love the micro greens. If a dish contains prosciutto, I know I'm going to like it.
    Sam

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  2. A perfect combination! Delicious.

    cheers,

    Rosa

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  3. You had me at "roast until the mozzarella starts to melt"! Well, actually, you had me at the photo!

    Best,
    Bonnie

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  4. Wow it looks really succulent!!!
    I have to learn to like cheese... see what I'm missing?

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  5. I really love this; great combination. Will be making it this weekend; thank you.
    Rita

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  6. I personally find this more appealing than the typical pancetta wrapped cantaloupe!

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  7. Such a great way to start a meal with probably lot's of wine :)

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  8. Oh good lord... you have me drooling! It looks incredible!

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  9. Very nice plate, Val!

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  10. Your picture is a thing of beauty! I am totally inspired to make this.

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  11. That would be a delicious starter! Love the look of the oozing cheese.

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  12. This would be such an elegant appetizer and would go with so many entrees. Can't wait to try it!

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  13. That is making my mouth water, Val. Perfect first course.

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  14. So simple, yet so amazingly delicious. I love the combo.

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  15. Valli love this look really amazing!!!

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  16. I definitely just drooled on my keyboard! All that melty cheese...

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  17. This sounds quite delicious to an Italian ear :)
    Maybe I woudn't add so much dressing as the fat of the prosciutto could be almost enough when melted, hope I make sense...anyway, I will save this recipe :)

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  18. i've never considered myself much of an appetizer fan, but there's NOTHING wrong with this--lovely, val!

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  19. Hi Val - adore this dish, simple and lovely. Really like your blue china too!
    LL

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  20. This is such a beautiful dish Val...how delicious...

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  21. Che bella, Val! Simplicity in Italian recipes seems to lend to perfection in taste and presentation! These little delights certainly continue that theme! I could eat a platter of those!

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  22. Val, this looks absolutely scrumptious!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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