Mozzarella, Olive and Prosciutto Panzanella

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Mozzarella, Olive and Prosciutto Panzanella
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Servings
4servings
Servings
4servings
Mozzarella, Olive and Prosciutto Panzanella
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4servings
Servings
4servings
Instructions
  1. Preheat a grill over medium-high heat. Grill 1 small baguette sliced lengthwise until toasted on both sides. Slice into cubes or break into rough pieces. On a platter, arrange 1 pint cherry tomatoes (halved), 65 grams prosciutto, 3/4 cup black olives, 1/2 cup basil leaves, grilled bread and 150 grams fresh mini Bocconcini. Whisk together 2 tablespoons balsamic vinegar, 2 teaspoons maple syrup, 1 teaspoon whole grain Dijon mustard and 1/4 cup olive oil, to make the dressing. Drizzle the platter with the dressing.
Here’s How: Easy summer herb vinaigrette
  1. 1. Choose a collection of your favourite fresh herbs. Remove the leaves. Chop.
  2. 2. In a Mason jar, combine 1 tbsp lemon, 2 tbsp white wine vinegar, 1 small finely diced shallot, 1/2 cup of the chopped mixed herbs and 1/2 cup olive oil.
  3. 3. Place lid on jar. Shake until well blended.
Recipe Notes

A great substitute for fresh Bocconcini is Burrata. Burrata is made from Mozzarella and cream. It simply oozes with flavour. Burrata is occasionally available at specialty stores such as Pete’s Frootique and Ratinaud in Halifax.

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