PROSCIUTTO-WRAPPED MOZZARELLA & BASIL
I love Prosciutto and will even eat it plain but this combo takes mozzarella caprese to another level. It makes a fabulous appetizer and looks great too. This is from a Fine Cooking pullout...recipe by Tony Rosenfeld.
Provided by jrusk
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
- Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
- Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.
Nutrition Facts : Calories 34.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 0.9, Fiber 0.3, Protein 0.2
BAKED MOZZARELLA WRAPPED IN PROSCIUTTO
I have had a similar recipe in a restaurant and enjoyed so when I saw this in recipe+ I thought I would post.
Provided by ImPat
Categories Cheese
Time 18m
Yield 4 balls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/160C fan forced.
- For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
- Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
- Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
- Spoon basil sauce onto serving plates and top with mozzarella parcels.
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