Prosciutto & Seasoned Mozzarella
A simple and classy canapé
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.
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
Cheese Dots - baked
Prosciutto or Jamon Iberico
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.