(Photography: Tim Roberts, styling Michele Cranston, preparation Ismat Awan, recipes Kim Coverdale)
The ultimate in effortless, yet impressive finger foods are these colourful prosciutto, nectarine, and mozzarella bites. Not only are they a perfect balance of sweet, savoury, and tangy, but they’re such a treat to feast your eyes on, too!
Topped with vibrant basil and chilli sauce, they make for a crowd-pleasing appetiser that’s as delicious as it is simple to prepare.
Ingredients
Method
For the basil and chilli sauce, place the basil, pecans and chilli in a small food processor. Process until finely chopped. Transfer to a small bowl. Stir in the oil and vinegar. Season with salt and pepper.
Cut each mozzarella ball into six 5mm-thick slices. Halve the nectarines and remove stones. Cut the nectarines into thin wedges.
Place mozzarella slices on a platter. Top with basil leaves and nectarine. Drizzle with basil sauce and sprinkle with extra pecans. Season. Serve with extra basil leaves.
