A few days ago, I made these lovely appetizers.
I had the lovely produce of 16 red cherry tomatoes from my own 2 home-grown plants. I wanted to use them so their flavour would be superior in their own right.
I looked what I had in the fridge & made these beauties. I know it is an adapted classic but it is really tasty! Try it & you will see!
Recipe: For 2 larger appetizer Glasses
1 ball of fresh Buffalo mozzarella, drained, pad dry a bit on kitchen paper & cut into smaller bite-sized chunks
Maldon sea salt
dried oregano: about 1/8 teaspoon to 1/4 teaspoon
a fruity EVOO = Extra Virgin Olive Oil
cleaned spring onions: 2 green tubes, cut into thicker rings / discard the white bits & use for other recipes
6 red cherry tomatoes, cut into 2
2 thin slices of Bayonne ham: Gluten-free : this is an air-dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basq country & Gascoigne. Jambon de Bayonne has PGI status. This means protected geographical indication (PGI). Slice the 2 slices vertically into 2 long slices, remove the excess white fat & roll them, not too tightly up. So you end up with 4 smaller rolled up slices.
1. Take a medium bowl add the chunks of Buffalo mozzarella, 1/8 teaspoon of dried oregano, a few grins of black pepper: finely milled, a touch of sea salt & a drizzle of 2 to 3 of that fruity extra virgin olive oil. It just to moisten the mix a bit & for their flavours too. Add a bit more dried oregano if you want, according to your taste. Take your appetizer glasses & place 1/4 of the mix into each glass, on the bottom. Then place 6 halved cherry tomatoes on top of that, with the flat side upwards. Do the same with the other glass. Top with the rest of the mozzarella mix, evenly divided in the 2 glasses.
2. Top this with 2 rolled up slices of the Bayonne ham. Grin some finely black pepper over the top, onto these 2 slices. Do the same for the other glass.
3. Finally, divide the green scallions rings all over the top of each glass & place into the fridge to cool off a bit. 30 minutes is ideal.
Serve this with a loved one & this is also great with a lovely rosé wine like Jacob’s Creek, Cool harvest: Shiraz Rosé, 2011 with hints of strawberries & a lovely delicate spiciness in the background! A lovely pairing!
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