Mozzarella and Parma Baked Tomatoes

A few rocket/arugula leaves and some slices of fresh focaccia or ciabatta are perfect with this delicious starter, whether you serve it warm or cold. For best results, make sure your tomatoes are really ripe and juicy.

MAKES 4 adult portions

PREPARATION TIME 15 minutes

COOKING TIME 20 minutes

12 juicy, ripe tomatoes (roughly the size of golf balls)

125g/4½oz buffalo mozzarella, cut into 12 pieces

2 oregano sprigs

4 slices of Parma ham, each torn into 3 pieces

about 2 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

TO SERVE

rocket/arugula leaves

fresh Italian bread

olive oil

balsamic vinegar

 

1 Preheat the oven to 180°C/350°F/gas 4 and line a baking sheet with baking paper or kitchen foil.

2 Cut a cross on the top of each tomato, cutting halfway down, then put them on the prepared baking sheet. Squeeze them very lightly to open the tomatoes up slightly, then season with salt and pepper. Gently press a piece of mozzarella into each tomato, followed by a couple of oregano leaves and a piece of Parma ham. Don’t worry if it doesn’t all fit in properly, as once they are in the oven the cheese will melt and the ham will fall into place. (If you are serving the tomatoes warm, they can be prepared up to this stage a couple of hours before going into the oven.)

3 Drizzle over the extra virgin olive oil, then bake for 15–20 minutes until the cheese is melted and the Parma ham is becoming golden.

4 Serve on individual plates or on a serving plate to share, with some peppery rocket/arugula leaves, fresh Italian bread and some olive oil and balsamic vinegar for dipping.