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Toasted Ciabatta with Buffalo Mozzarella, Nectarine, Prosciutto & Thyme

Ingredients

5 minutes prep time + 5 minutes cooking time
4-8
  • 4 slices of ciabatta or focaccia, cut in half again to make smaller snack-sized pieces
  • 250g (2 x 125g balls) buffalo mozzarella, fior di latte or buratta
  • 2 ripe yellow nectarines or peaches, thinly sliced (see notes for other fruit options)
  • 150g prosciutto, sliced paper thin
  • A few sprigs of fresh thyme leaves
  • Zest of 1 lemon
  • Roughly 2-3 tablespoons honey
  • Good quality extra virgin olive oil, for drizzling
  • Flakey sea salt
  • Freshly cracked black pepper

Method

  1. Lightly toast the ciabatta or focaccia.
  2. While still warm, top with freshly torn pieces of buffalo mozzarella, sliced nectarines, and prosciutto.
  3. Sprinkle over the fresh thyme leaves and freshly grated lemon zest.
  4. Drizzle with honey and a generous drizzle of extra virgin olive oil.
  5. Sprinkle with flakey sea salt and freshy cracked pepper.
  6. Serve immediately and enjoy!​​​​


Notes: You could also use rockmelon/cantaloupe in place of the nectarines. During the autumn/winter months you could substitute the fruit for thinly sliced pear.

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