Mozzarella Stuffed with Ratatouille

Name: Mozzarella Stuffed with Ratatouille
Yield: 4 servings
Ingredients: 3 tbsp (45 mL) extra virgin olive oil; 1 small eggplant sliced; 1 medium zucchini sliced; 1 garlic clove finely chopped; 1 tsp (5 mL) fresh thyme chopped; 8 slices Canadian Mozzarella or Canadian Fontina or Canadian Smoked Cacciocavallo; 2 medium plum tomatoes peeled and seeded; 8 slices of prosciutto very thin; 2 tbsp (30 mL) butter; 1 bunch arugula washed; Salt and pepper to taste; Dressing; 2 tbsp (30 mL) balsamic vinegar; 1/3 cup (80 mL) extra virgin olive oil; 1 medium tomato peeled; seeded and diced; 2 tsp (10 mL) black olives chopped; 6 fresh basil leaves torn

This is the Mozzarella Stuffed with Ratatouille recipe.

Prep: 15 min
Cooking: 6 min - 8 min
Refrigeration: 30 min - 1 h

Yields 4 servings

Ingredients

3 tbsp (45 mL) extra virgin olive oil
1 small eggplant sliced
1 medium zucchini sliced
1 garlic clove finely chopped
1 tsp (5 mL) fresh thyme chopped
8 slices Canadian Mozzarella or Canadian Fontina or Canadian Smoked Cacciocavallo
2 medium plum tomatoes peeled and seeded
8 slices of prosciutto very thin
2 tbsp (30 mL) butter
1 bunch arugula washed
Salt and pepper to taste
Dressing
2 tbsp (30 mL) balsamic vinegar
1/3 cup (80 mL) extra virgin olive oil
1 medium tomato peeled, seeded and diced
2 tsp (10 mL) black olives chopped
6 fresh basil leaves torn

READY FOR REWARDS?

Preparation

Heat oil in pan, fry eggplant and zucchini slices tender.Stir in garlic and thyme. Cook 2 minutes. Season with salt and pepper. Cool.

Season cheese with salt and pepper. 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 slices prosciutto to secure the filling.

Chill in refrigerator for 30 minutes to an hour.

Heat butter in big frying pan. Add cheese 'pouches' and fry until golden (about 2 to 3 minutes per side).

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.