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How to make Mozzarella and prosciutto panzanella

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 4 thick slices sourdough bread, torn
  • 2 tablespoons olive oil
  • 100g mozzarella, grated
  • 700g mixed tomatoes, halved, or quartered if large
  • 1/2 bunch basil, leaves picked
  • 8 thin slices prosciutto, torn
  • 1/2 cup (60g) pitted kalamata olives

Anchovy dressing

  • 1 garlic clove, finely chopped
  • 2 anchovy fillets in oil, drained
  • 1/4 cup (60ml) extra virgin olive oil
  • Juice of 1/2 lemon

Method

  • Step 1 Preheat grill to medium. Toss bread in oil and place on a baking tray. Grill for 4 minutes or until slightly golden. Sprinkle mozzarella over croutons and return to the grill for a further 3 minutes or until melted and golden. Set aside to cool.
  • Step 2 For the dressing, place garlic and anchovies in a mortar and pestle and grind to a paste. Add oil and lemon juice, season with pepper and stir to combine.
  • Step 3 To serve, place tomato, basil, prosciutto and olives in a large bowl. Add croutons, drizzle with dressing and toss to combine.