- 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
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.