Seared mozzarella in smoked ham with figs

Melty mozzarella wrapped in smoked ham, with fresh figs. You'll be whacking hands away to pick one of these up off the plate. This recipe is for a canape, so double it for an entreé size.

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 200 g fresh mozzarella
• 250 g smoked ham or Parma Ham, sliced
• olive oil, for cooking
• 3-4 figs, cut into wedges

Basil oil

• 1 small bunch basil, leaves picked
• 2 tbsp extra virgin olive oil

Instructions

1. Cut the mozzarella balls in half, then cut each half into 3-4 wedges. Wrap each wedge with a slice of ham, then thread the ham parcels onto skewers, 3 to a skewer and set aside.

2. For the basil oil, place the basil leaves and oil in a mortar and pestle and pound until smooth.

3. Heat a drizzle of olive oil in a large frying pan over high heat. Cook the skewers for 2-3 minutes on each side until golden and slightly crispy and the cheese has just started to melt.

Pile the fig wedges onto a serving plate, stack the skewers alongside. Drizzle with basil oil and serve immediately.  

Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.