Summary

Ingredients

• 4 scoops mozzarella, as firm as possible
• 4 tomato (s), dried in oil
• 70 g rocket
• 4 slices Parma ham or Serrano ham
• 6 tablespoon olive oil
• 3 tablespoon balsamic vinegar or fresh lemon juice
• 50 ml water
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Dab each mozzarella well and cut lengthways into 3 slices. Make sure that each cheese gets its 3 slices back afterwards.
2. Wash the rocket, dry it very well and chop it very finely. Dab the dried tomatoes soaked in oil a little and also cut into small cubes. Mix the rocket with the tomatoes, season with salt and pepper.
3. Spread the mixture on the lower and middle slices of each mozzarella, stack them on top of each other and use the last (unpainted) slice as a lid. Wrap a slice of Italian ham around the whole thing (if possible so that nothing is squeezed out from the sides).
4. Now wrap each individual mozzarella tightly in cling film and place in the refrigerator for about 60 minutes.
5. In the meantime, make a dressing from olive oil, white balsamic vinegar, water, salt, pepper and a pinch of sugar (really not more than 1 pinch). Alternatively, lemon juice can be used instead of the white balsamic vinegar.
6. Place a mozzarella on each plate and decorate with a few rocket leaves. Drizzle with the dressing.
7. The starter becomes luscious if you arrange the mozzarella balls on a real bed of rocket salad - but then you have to prepare more dressing accordingly.
8. If you don`t want to make a starter but finger food from this recipe, you can use the mini mozzarella balls instead of the classic large mozzarella. Accordingly, the ham must of course be cut into narrow strips for wrapping.
9. It looks nice on a buffet if 2 - 3 balls are speared alternately with a basil leaf on a toothpick.