Mozzarella balls with figs
These mozzarella balls with figs are marinated in a balsamic & pomegranate vinaigrette before being served on cocktail sticks. They are absolutely fabulous snacks – you can add prosciutto and basil leaves if you like. Alternatively serve it as a starter on a bed of peppery salad leaves (such as rocket or chicory).
Ingredients
Method
- First make the marinade. Pour the vinegar, lemon juice and pomegranate into a pan, bring it to the boil and reduce it by half. Add honey and some olive oil to taste and let it cool.
- Cut the figs into wedges, then put them into a bowl and pour over the dressing. Season to taste.
- Marinate for at least 30 minutes before serving.
- Drain the mozzarella balls.
- Thread each wedge on a cocktail stick or wooden skewer with a couple of bocconcini and a basil leaf (you can add half a slice of prosciutto if you like). Arrange these on a plate and scatter pomegranate seeds over them.
- Alternatively scatter some salad leaves on 4-6 plates, arrange the figs and mozzarella balls on top, scatter the pomegranate seeds over them and drizzle with the marinade.