Mozzarella Stuffed with Ratatouille

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 3 tbsp (45 ml) extra virgin olive oil
  2. 1 small eggplant, sliced
  3. 1 medium zucchini, sliced
  4. 1 medium garlic clove, crushed
  5. 1 tsp (5 ml) fresh thyme, chopped
  6. 8 slices Canadian Mozzarella or Canadian Fontina or Canadian Smoke Cacciocavallo
  7. 2 medium plum tomatoes, peeled and seeded
  8. 8 slices Prosciutto, very thin
  9. 2 tbsp (30 ml) butter
  10. 1 bunch arugula, washed
  11. Salt and pepper to taste Dressing: 2 tbsp (30 ml) balsamic vinegar
  12. 6 tbsp (90 ml) extra virgin olive oil
  13. 1 medium tomato, peeled, seeded and diced
  14. 1/2 tbsp (8 ml) black olives, chopped
  15. 6 fresh basil leaves, torn

2. Cooking Directions

  1. Heat oil in pan, fry eggplant and zucchini slices tender.Stir in garlic and thyme. Cook 2 minutes. Season with salt and pepper. Cool.
  2. Season cheese with salt and pepper.
  3. Cover 4 cheese slices with layers of eggplant, zucchini and tomato. Top with remaining cheese slices. You will end up with 4 'sandwiches' total. Wrap each one in 2 slice Prosciutto to secure the filling.
  4. Chill in refrigerator for 30 minutes to an hour.
  5. Heat butter in big frying pan. Add cheese 'pouches' and fry until golden (about 2 to 3 minutes per side).
  6. Mix dressing and season to taste. Toss with arugula salad in a plate and lay the little pouches on top. Drizzle a little extra dressing over cheese pouches and serve right away with bread.

Yield: 4 servings

3. Still Hungry?

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