Mozzarella, cherries and prosciutto with basil and mint recipe
A fresh salad combining cherries, prosciutto, basil, borage flowers and mozzarella.
Ingredients
- 200 g firm, ripe cherries washed and patted dry, stems removed
- 4 medium sized balls of Buffalo mozzarella
- 8 slices of prosciutto
- 1 handful of fresh basil leaves washed and patted dry
- 1 cup mint leaves washed and patted dry
- 1 cup borage flowers
- 1 bunch or approx 150g of rocket washed and dried and any longer stems removed
- 1 splash extra virgin olive oil
- 1 pinch salt and black pepper
- 7.1 oz firm, ripe cherries washed and patted dry, stems removed
- 4 medium sized balls of Buffalo mozzarella
- 8 slices of prosciutto
- 1 handful of fresh basil leaves washed and patted dry
- 1 cup mint leaves washed and patted dry
- 1 cup borage flowers
- 1 bunch or approx 150g of rocket washed and dried and any longer stems removed
- 1 splash extra virgin olive oil
- 1 pinch salt and black pepper
- 7.1 oz firm, ripe cherries washed and patted dry, stems removed
- 4 medium sized balls of Buffalo mozzarella
- 8 slices of prosciutto
- 1 handful of fresh basil leaves washed and patted dry
- 1 cup mint leaves washed and patted dry
- 1 cup borage flowers
- 1 bunch or approx 150g of rocket washed and dried and any longer stems removed
- 1 splash extra virgin olive oil
- 1 pinch salt and black pepper
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Remove the stones from the cherries with a cherry stoner or cut the cherries in half and ease the stones out with a knife.
- Drain the mozzarella of its juice and roughly tear each ball into four pieces and distribute amongst the 4 plates.
- Drape the prosciutto slices through the mozzarella, scatter a few rocket leaves over, along with the cherries. Roughly tear the basil and mint leaves and lightly sprinkle over the top along with the borage flowers. Drizzle a little extra virgin olive oil over each plate and season with salt and freshly ground black pepper.
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