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Blistered tomatoes with Parma ham and silky mozzarella

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

6 Roma tomatoes
80 g Parma ham
2 T olive oil
sea salt and freshly ground black pepper
250 g buffalo mozzarella, torn into chunks
fresh basil leaves, for serving
balsamic cream, for serving

Method

Preheat the oven to 180°C.

Wrap each of the tomatoes in a thin slice of Parma ham, drizzle with olive oil and season to taste.

Roast for 15 to 20 minutes, or until the tomatoes have burst and are cooked through.

Serve warm with chunks of mozzarella and fresh basil and drizzled with balsamic cream (see cook's note 2).

Cook’s note: The tomatoes are also lovely placed on a grid and blistered over hot coals – this gives them a delicious smoked flavour.

Cook's note 2: Balsamic Creme from Modena (Italy) is made using a combination of concentrated grape must and aged balsamic vinegar. There's no cream in it, but it is reduced until it has a creamy consistency. Available from Italian delis.