John Myers
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Filled Buffalo Mozzarella with Anchovy and Jam Crostini
The perfect filled buffalo mozzarella with anchovy and jam crostini recipe with a picture and simple step-by-step instructions.
Mozzarella
- 150 g Black pitted olives
- 150 g Tomatoes dried in oil
- 625 g Buffalo mozzarella balls
- 2 piece Rosemary sprigs
- 15 piece Pancetta belly bacon slices
- 1 pinch Salt
- 1 pinch Pepper
- 5 piece Basil leaves
Crostini
- 250 g Cherry tomatoes
- 500 g Arugula
- 5 tbsp White balsamic vinegar
- 150 g Pine nuts
- 10 piece Baguette slices
- 1 piece Clove of garlic
- 250 g Strawberry jam
- 10 tbsp Olive oil
- 2 piece Rosemary sprigs
- 125 g Anchovy fillets in oil
Mozzarella
- For the mozzarella, cut the olives and into slices, drain the pickled tomatoes and cut into small pieces – the basil leaves too. Drain the mozzarella and cut horizontally. If necessary, lightly salt the cut surfaces (depends on how salty the pickled tomatoes and olives are).
- Cover the lower halves with olives and sundried tomatoes. Place the top mozzarella halves on top, sprinkle with crushed rosemary and wrap tightly with pancetta slices. Bake the mozzarella in the oven at about 170 ° C for about 10 minutes.
Crostini
- For the crostini, wash the cherry tomatoes and cut in half. Wash, pluck and dry the rocket salad. Toast the pine nuts. Mix everything together in a bowl, add balsamic vinegar.
- Fry the baguette slices in plenty of oil with garlic and rosemary until golden brown. Brush with jam and top with 1-2 anchovy fillets.
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