Parma ham wrapped mozzarella with plum chutney
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Here’s a delightful little starter. Make the plum chutney in advance and assemble the parcels just before serving.
Ingredients
For the plum chutney
- caster sugar: 75g/3oz caster sugar
- plums: 500g/1lb 2oz plums, stoned and roughly chopped
- onion: 1 onion, diced
- vinegar: 50ml/2fl oz malt vinegar
- star anise: 1 star anise
- cinnamon: ½ tsp ground cinnamon
- black pepper: salt and freshly ground black pepper
For the mozzarella
- ham: 8 slices Parma ham, cut in half lengthways
- mozzarella: 4 balls buffalo mozzarella, drained and cut into quarters
- olive oil: 3 tbsp olive oil
- sesame seeds: 2 tsp sesame seeds
- ciabatta: 8 slices ciabatta
Method
For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.
Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.
Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.
For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.
Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.
Sprinkle over the sesame seeds.
Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.
Char-grill on each side for 1-2 minutes, or until golden-brown.
To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread.
