Baked Buffalo Mozzarella Wrapped in Prosciutto

Baked Buffalo Mozzarella Wrapped in Proscuitto

Over the Easter holidays on the menu was this lovely little starter that everyone adored evoking memories of Italy with every bite. This is an easy way to add the traditional ham dish to your festivities if you're serving leg of lamb or turkey. From past experience this super simple appetizer generally draws unctuous sounds and comments from all who are seated around the table with its contrast of melty, gooey buffalo mozzarella, fresh herby salad, and salty undertones of delicate prosciutto all topped with a simple dressing with a bite of mustard.
When serving this as a starter for a lot of people, I opt for the little buffalo bocconcini mozzarella balls, serving two per portion but you could certainly use the larger mozzarella balls and cut them in four pieces as I did here. Try and get your hands on some micro herbs which add a touch of finesse to the salad. Another nice option is to serve the mozzarella on a thinly sliced piece of toasted ciabatta lightly rubbed with a clove of garlic. 

Baked Mozzarella Wrapped in Prosciutto     inspired by a recipe from Cooking Through the Seasons 

 2 mozzarella balls about 125g each  
 4 thin prosciutto slices (I used serrano ham since it was the right size) 
2 tablespoons extra virgin olive oil
Some basil, micro greens mixed together

Dressing 

1 teaspoon Dijon mustard
1 teaspoon lemon juice
50-60ml extra virgin olive oil 
Pinch of sugar

Preheat the oven to 475 F (250C).Wrap each mozzarella with a piece of proscuitto. Depending on its width and length you may need to fold it in half lengthwise and wrap your cheese with 2 slices of prosciutto . If necessary secure with a tooth pick.  

Place the formed balls on a paper lined tray and drizzle with some olive oil. Roast until the mozzarella begins to melt on the middle rack of your oven. Depending on the size this should take about 5 minutes so watch it while it is baking so that it does not go beyond the melting point desired.

Meanwhile mix the dressing ingredients together.

Place some of the herby salad on a plate and top with the mozzarella balls. Drizzle over the dressing and sprinkle with some freshly ground pepper.

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