Grilled Figs with Buffalo Mozzarella & Crisp Prosciutto

These fresh grilled figs are a great entree either served warm or cold. The addition of Chardonnay salt and the sticky balsamic tie in really well with the fresh Buffalo mozzarella. Try turning into a salad with rocket leaves & walnuts.

Ingredients

• 6 medium sized figs
• 2 balls Shaw River Buffalo Mozzarella
• 4 pieces Istra sliced Prosciutto
• Baker & Baker Chardonnay Salt
• 1 sprig fresh rosemary- chopped
• Ponti Sticky Balsamic or Vinocotto
• Kyneton Extra Virgin Olive Oil

Method

1. Place prosciutto on a tray with baking paper and bake at 180 degrees for approximately 5 minutes or until crunchy. Allow to cool
2. Cut the figs in half and mix in  a bowl with chopped rosemary and olive oil.
3. Heat a griddle pan then place each fig on hot pan face down and cook for a minute or two to soften then turn. 
4. Remove from heat and allow to cool slightly.
5. Place figs on a plate then place chunks of buffalo mozzarella on top, sprinkle with chardonnay salt then drizzle with sticky balsamic and garnish with crisp prosciutto .