Parma Ham Wrapped Mozzarella With Plum Chutney
This recipe combines the sweet and tangy flavors of plum chutney with crispy Parma ham-wrapped mozzarella, all served with char-grilled ciabatta. The plum chutney is easy to make and adds a delightful contrast to the rich and creamy mozzarella parcels. This dish is perfect for a light lunch or appetizer that will impress your guests with its delicious flavors and elegant presentation.
— Constant Cookbook
Ingredients
- 75g/3oz caster sugar
- 500g/1lb 2oz plums
- 50ml/2fl oz malt vinegar
- 1 star anise
- ½ tsp ground cinnamon
- and freshly ground saltblack pepper
- 8 slices Parma ham
- 4 balls buffalo mozzarella
- 3 tbsp olive oil
- 2 tsp sesame seeds
- 8 slices ciabatta
Instructions
- For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.
- Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.
- Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.
- For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.
- Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.
- Sprinkle over the sesame seeds.
- Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.
- Char-grill on each side for 1-2 minutes, or until golden-brown.
- To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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