Melty mozzarella wrapped in smoked ham, with fresh figs. You'll be whacking hands away to pick one of these up off the plate. This recipe is for a canape, so double it for an entreé size.
- 200 g fresh mozzarella
- 250 g smoked ham or Parma Ham, sliced
- olive oil, for cooking
- 3-4 figs, cut into wedges
- 1 small bunch basil, leaves picked
- 2 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cut the mozzarella balls in half, then cut each half into 3-4 wedges. Wrap each wedge with a slice of ham, then thread the ham parcels onto skewers, 3 to a skewer and set aside.
2. For the basil oil, place the basil leaves and oil in a mortar and pestle and pound until smooth.
3. Heat a drizzle of olive oil in a large frying pan over high heat. Cook the skewers for 2-3 minutes on each side until golden and slightly crispy and the cheese has just started to melt.
Pile the fig wedges onto a serving plate, stack the skewers alongside. Drizzle with basil oil and serve immediately.
Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.