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Prosciutto & Seasoned Mozzarella


A simple and classy canapé

Prosciutto & Seasoned Mozzarella

How to make

To make the mozzarella:

  • Drain, rinse and pat dry the mozzarella balls.

  • Poke each one with a fork (it will help absorb flavour).

  • Put half of the amount in a clean jar.

  • Add garlic, oregano, chilli flakes, salt and olives.

  • Add the remaining mozzarella balls and top it all with olive oil.

This mixture is good for 5 days in the fridge. 

Make ahead, because it tastes better the following day - take it out of the fridge an hour before assembling the canapés so the oil isn't cold.

To assemble:

  • Slice Cheese Dots in half. You might have to cut the top of the Cheese Dots off, so it can sit flat on the plate.

  • Set them all cut side up on a plate.

  • Cut prosciutto in half and make a "flower" with each half - set them on the Cheese Dots.

  • Pick the seasoned mozzarella out of the jar, cut it in half and place it in the middle of each prosciutto flower.

Optional: add a pick to hold it all in place.


For the seasoned mozzarella:

  • 250g bocconcini mozzarella (fresh, small size balls)

  • 2 garlic cloves - peeled and either smashed or sliced

  • 6 black olives

  • 1 tbsp oregano

  • 1 tsp dry chili flakes

  • 1 tsp kosher salt

  • olive oil

To assemble:

  • Cheese Dots - baked

  • Prosciutto or Jamon Iberico

  • Seasoned mozzarella


1 Cheese Dot makes 2 canapés. 

1 slice of prosciutto makes 2 canapés

1 bocconcini makes 2 canapés.

Adjust recipe according to the amount of people you are serving.

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