Prep and cook time: Up to 30 mins Serves: 4
- 100ml extra virgin olive oil 2 cloves garlic, crushed
- 1 pack rosemary skewers
- 1 ready to bake ciabatta, torn or cut into equal sized pieces to the mozzarella
- 2 x 125g packs Buffalo mozzarella, torn into small pieces
- 2 x 100g packs smoked pancetta 100g rocket leaves Juice of 1 lemon
- 3 Mini Tomatoes
Preheat the grill.
Pour the olive oil into a bowl and add the crushed garlic and a few rosemary leaves. Marinate the ciabatta and mozzarella for about 5 minutes in the olive oil and season with salt and freshly ground black pepper. Wrap a strip of pancetta around a piece of mozzarella and ciabatta and push onto the rosemary stalks – you should have about 4 cheesy balls per stalk. Place under the preheated grill and grill for about 5-6 minutes, turning once, until crisp and golden. Dress the rocket with a good squeeze of lemon juice and eat with your cheesy balls!
Nutrition Info (per serving): 728 calories, 53 g fat.