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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).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 or 4 figs
  • 1 pack 250g bocconcini (baby mozzarella balls)
  • 1 cup pomegranate juice
  • 2 Tbsp balsamic vinegar
  • Juice of half a lemon
  • Honey & olive oil to taste
  • To serve:
  • Seeds of half pomegranate
  • Basil leaves
  • Prosciutto optional
  • Mixed peppery salad leaves optional

Method
 

  1. 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.
  2. Cut the figs into wedges, then put them into a bowl and pour over the dressing. Season to taste.
  3. Marinate for at least 30 minutes before serving.
  4. Drain the mozzarella balls.
  5. 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.
  6. 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.