Mozzarella, cherries and prosciutto with basil and mint recipe

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

  1. Remove the stones from the cherries with a cherry stoner or cut the cherries in half and ease the stones out with a knife.
  2. Drain the mozzarella of its juice and roughly tear each ball into four pieces and distribute amongst the 4 plates.
  3. 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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