Here’s an easy one for you, which is a great summer classic. I put this together in our little cabin, whilst holidaying in Wilson’s Prom for a few days. It only takes a few ingredients to make these fantastic little gems of goodness. The one thing that I have to stress is to make sure your ingredients are the freshest you can get. Remember, the fresher the ingredients, the better the end product!
Ingredients:
6 Ripe Black Figs, cut into quarters.
24 Basil Leaves, washed and dryed
12 slices of Prosciutto, sliced in half, lengthways
1 Ball of fresh Mozzarella (Buffalo is best, if you can get it), torn apart into 24 similar sized pieces
Sea Salt, Black Pepper and Extra Virgin Olive Oil to serve
Method:
Lay a Prosciutto half flat on the bench.
At one end, place a basil leaf, a piece of fig and some mozzarella.
Sprinkle with a little salt and pepper
Roll your piece of prociutto around the cheese, basil and fig.
Place on a plate and drizzle with some olive oil to serve.
Ingredients:
6 Ripe Black Figs, cut into quarters.
24 Basil Leaves, washed and dryed
12 slices of Prosciutto, sliced in half, lengthways
1 Ball of fresh Mozzarella (Buffalo is best, if you can get it), torn apart into 24 similar sized pieces
Sea Salt, Black Pepper and Extra Virgin Olive Oil to serve
Method:
Lay a Prosciutto half flat on the bench.
At one end, place a basil leaf, a piece of fig and some mozzarella.
Sprinkle with a little salt and pepper
Roll your piece of prociutto around the cheese, basil and fig.
Place on a plate and drizzle with some olive oil to serve.
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