Mediterranean Dressed Cheeses
Dressed fresh cheeses make perfect light meals. For optimal flavour, ensure the cheese and toppings start at room temperature
Burrata with pomegranate and pistachio
Serves 4 75g pomegranate seeds 75g pistachio nuts, roughly chopped 4 tbsps extra virgin olive oil 2 tbsps pomegranate molasses 1 x 150g buffalo burrata sea salt and freshly cracked black pepper
• Place the pomegranate seeds in a bowl with the pistachio nuts, olive oil and pomegranate molasses and stir. Season to taste.
• Tear the burrata into large pieces, arrange on a serving plate and spoon over the pomegranate mixture. Leave to stand for 10 minutes, then serve.
Ricotta with black olives and rosemary
Serves 4 4 tbsps extra virgin olive oil 75g oil-cured black olives, pitted ½ tsp Calabrian chilli flakes 2 small rosemary sprigs, de-stalked 2 tbsps red wine vinegar 150g fresh ricotta
• Heat the oil in a small frying pan, and add the olives and chilli flakes. Cook over a gentle heat for about 2 minutes until the olives start to sizzle and plump up.
• Add the rosemary and cook for another minute, remove from the heat and stir in the vinegar. Place the (drained) ricotta on a serving plate and spoon over the olive mixture. Serve warm.
Feta with figs, thyme and honey
Serves 4 3 tbsps extra virgin olive oil 3 fresh, ripe figs, torn open 2 tbsps thyme leaves 2 tbsps clear
honey 150g feta freshly cracked black pepper
• Heat the oil in a small frying pan. Sauté the figs for 3 minutes until they just start to plump up. Add the thyme leaves and honey, and cook for a further minute. Season with black pepper.
• Break the feta into 2-3 pieces, arrange on serving plate and spoon over the figs. Leave to stand for 5 minutes. Serve warm.
Mozzarella with courgette and mint
Serves 4 75g small yellow, green or stripy courgette 4 tbsps extra virgin olive oil 6-8 mint leaves 1 x 150g buffalo mozzarella ball sea salt and freshly cracked black pepper 1 or 2 courgette flowers (optional)
• Cook the courgette whole in boiling salted water for 1 min. Drain and thinly slice while warm, place in a bowl, mix in the oil and mint and season.
• Partially split open the mozzarella on a serving plate. Spoon over the courgette mixture and leave to stand for 10 minutes. If you like, scatter with courgette flowers to serve.
