Mozzarella, Peaches & Ham

Although hardly a recipe, this is ‘cooking’ in its simplest form. The success of this dish hinges on the quality of the ingredients, so wait until the peaches are perfectly ripe and sweet. Buffalo mozzarella is preferable to Campania, but this would also be nice with fresh ricotta. You could also substitute nectarines in place of the peaches.

Matt Russell

Serves 4
Total Time
10 Minutes
4 x 125-g balls of buffalo mozzarella
2 peaches
Olive oil
Lemon juice
12 basil leaves
4 slices of cured ham (prosciutto if possible)
Sea salt and freshly ground black pepper
Step 1

Tear the mozzarella with your hands into large pieces and scatter over a large plate or serving dish.

Step 2

Halve, stone and slice the peaches into sixths or thick slices. Dress the peaches lightly with a tiny splash of olive oil and just enough lemon juice to balance out the sweetness of the peaches. Season with salt and black pepper.

Step 3

Toss the basil gently and briefly with the dressed peaches, then arrange on the serving plate with the mozzarella. Drizzle the cheese with your best olive oil. Finally, drape the ham lovingly over the top.

Recipe courtesy of Sardine: Simple seasonal Provençal cooking by Alex Jackson, published by Pavilion Books.

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