For ➋4 tbs olive oil
1 clove garlic, thinly sliced
4 black peppercorns
1 large sprig fresh rosemary
a small pinch of salt
a small pinch of red pepper flakes*
100 g fresh buffalo mozzarella (cut into 2 cm cubes or buy small balls)**
4 ripe figs
2 slices of Parma or Ganda ham, at room temperature
Heat olive oil in medium skillet over medium heat. Add garlic, peppercorns, rosemary, salt and red pepper flakes*. Remove from the heat and let cool to room temperature. Remove the rosemary sprig. Pour the oil over the fresh mozzarella. Let stand at room temperature for several hours. If (covered and) refrigerated, bring to room temperature before serving.**
Roll each mozzarella part and a bit of fig in a small slice of ham. Secure with a tooth pick if necessary. Or spread the ham over the plate and decorate with halved figs and mozzarella.
The salad variation: Have some mesclun leaves and some fresh mint ready. Wash figs, mint, mesclun. Dry with paper towel. Grill ham until crispy***. Cut marinated mozzarella or bocconcini into thick slices. Place mesclun leaves on plate. Top with wedges of figs, cheese slices and mint leaves. Dress with lemon juice and oil. Top with ham slices and season with cracked black pepper.
Serve with a cool glass of sparkling wine.
Roll each mozzarella part and a bit of fig in a small slice of ham. Secure with a tooth pick if necessary. Or spread the ham over the plate and decorate with halved figs and mozzarella.
The salad variation: Have some mesclun leaves and some fresh mint ready. Wash figs, mint, mesclun. Dry with paper towel. Grill ham until crispy***. Cut marinated mozzarella or bocconcini into thick slices. Place mesclun leaves on plate. Top with wedges of figs, cheese slices and mint leaves. Dress with lemon juice and oil. Top with ham slices and season with cracked black pepper.
Serve with a cool glass of sparkling wine.
*Or paprika powder.
**Instead of marinating the mozzarella, you could use already marinated bocconcini.
***Optional.
Try the related figs with prosciutto.
