Mozzarella, peaches and prosciutto

Mozzarella, peaches and prosciutto

By
From
Rustic
Serves
6

We use unpasteurised mozzarella di bufala from The Ham & Cheese Co. for this recipe, as we love its creamy texture and slightly sour tang, but you can use a pasteurised buffalo mozzarella if you prefer.

Ingredients

Quantity Ingredient
400g peaches
200g prosciutto di parma
4 x 125g balls of buffalo mozzarella
50ml light olive oil
25ml balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. Cut the peaches in half and remove the stones. Lay the peach halves in an ovenproof dish and bake for 10 minutes or until they are slightly soft. Remove from the oven and allow to cool.
  2. Thinly slice the prosciutto di parma if you have not bought it pre-sliced. Drain the mozzarella and tear it into bite-sized pieces.
  3. To assemble the dish, scatter the peaches on to a large, rimmed serving plate and drizzle them with the olive oil and vinegar. Top with the torn mozzarella, then fold over the prosciutto slices and position them around the rim of the of the dish. Sprinkle with salt and pepper, and serve.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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