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Simon Rimmer - Bacon-wrapped mozzarella with fig jam

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

400g/14oz buffalo mozzarella
2 tbsp chopped thyme
salt and freshly ground black pepper
8 slices pancetta
8 cocktail sticks, to secure cheese and meat
2 tbsp oil, for frying
For the fig jam
1 tsp vegetable oil
1 onion, finely sliced
200g/7oz fresh figs, stalks removed and quartered
100g/3½oz clear honey
75ml/2½fl oz red wine vinegar
1 tbsp orange blossom water, optional
4 thick slices toasted walnut bread, to serve

1. Cut the cheese into four even pieces. Roll in the thyme and season with salt and freshly ground black pepper.
2. Roll each piece of cheese in two slices of pancetta and secure with a cocktail stick. Heat the oil in a frying pan and fry on all sides on a medium heat for 4-5 minutes.
3. For the fig jam, heat the oil in a pan and sauté the onion for 4-5 minutes until soft. Add the figs, honey and vinegar and slowly bring to the boil. Reduce the heat and simmer for five minutes. Add the orange water, if using.
4. To serve, place each cheese parcel onto a thick slice of toasted walnut bread and drizzle the fig jam on top.