Prosciutto Wrapped Fried Mozzarella Over Greens W Peach Chutney Food

PROSCIUTTO WRAPPED MOZZARELLA APPETIZERS

Steps:

• Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
• Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
• Tightly roll prosciutto around cheese and basil.
• Repeat with remaining prosciutto, cheese and basil.
• Place sticks on a platter and serve!

PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.

PROSCIUTTO WRAPPED MOZZARELLA {THE CAPITAL GRILLE COPYCAT}

Steps:

• Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
• Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).
• Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate.
• Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
• Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)
• Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm.

PROSCIUTTO-WRAPPED PEACHES

Steps:

• Mix the chilli with the olive oil and set aside. Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.
• Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.

PAN-FRIED MOZZARELLA PARCELS

Steps:

• Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
• While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
• Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.

BAKED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 180C/160C fan forced.
• For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
• Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
• Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
• Spoon basil sauce onto serving plates and top with mozzarella parcels.

FRIED MOZZARELLA

Steps:

• Heat oil to 360 degrees.
• While the oil is heating, beat the eggs in a shallow bowl.
• Press cheese slices into the flour, coating them evenly with a thin layer of flour.
• Shake off any excess.
• Dip them into the egg, then into the breadcrumbs.
• Dip them once more into the egg and then back into the breadcrumbs.
• Fry immediately in the hot oil until golden brown (about 2 minutes).
• Drain quickly on paper towels, and serve hot.

PROSCIUTTO WRAPPED FRIED MOZZARELLA OVER GREENS W/ PEACH CHUTNEY

Steps:

• Dressing -- mix the balsamic, olive oil, honey, salt and pepper and set to the side.
• Salad -- toss your green is a large bowl.
• Mozzarella -- I like to freeze mine slightly as it makes it very easy to slice. Dredge each slice lightly in the bread crumbs and then wrap with the proscuitto. Make sure to cover it well and secure with a tooth pick.
• Cheese -- Just saute in a non stick skillet on medium with the olive oil until the proscuitto begins to brown up and the cheese begins to melt.
• Toss the salad with the dressing. Plate the salad and top each dish one of the cheese slices. Then top with a spoon of the chutney.