Peach mozzarella tarts
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filo pastry, 5 sheets
peaches, 4, seeded, sliced
fresh buffalo mozzarella, 350g ball, torn
prosciutto, 8 thin slices, torn
basil leaves, 1/4 cup
balsamic glaze, extra-virgin olive oil, to serve
- Preheat oven to hot, 200C. Lightly grease eight recesses of
two Texas muffin pans.
- On a clean bench, layer filo sheets, spraying each with oil. Cut into eight squares. Ease squares into recesses. Bake 8-10 minutes,
until golden and crisp. Allow to cool.
- Fill each case with peach, mozzarella and prosciutto. Season to taste.
Top with basil leaves. Drizzle with balsamic glaze and oil to serve.
- Peaches can be replaced with fresh figs, nashi pears or mangoes.
Serve filling on toasted bruschetta bases, if preferred..