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Mozzarella da Vinci
from the kitchen of Sharmagne Leland-St. John
Mozzarella (not buffalo)
A package of thin sliced procsciutto
1/8 teaspoon crushed red peppers, dried
A handfull of lemon cured kalamata olives
The juice of one lemon or lime
Take a ball of mozzarella cheese at room.
temperature. Set it on a cutting board. With
a rolling pin, gently roll it flat until it is a
rectangular slab about 1/4 inch thick. Place a
slice of prosciutto on the board lay the cheese
atop the ham, sprinkle he red peppers over the
cheese. Starting at the longer end roll into a
tight log. Refrigerate for 1 hour. Slice the
log into equal rounds. Place like petals on a
plate with the kalamata olives in the center.
Squeeze the lemon or lime over the entire plate.
Serve as finger food or first course.
2001- 2012, Quill & Parchment
contributions are copyright of the respective authors