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Mozzarella Stuffed with Ratatouille
This is the Mozzarella Stuffed with Ratatouille recipe.
- Prep: 15 min
- Cooking: 6 min - 8 min
- Refrigeration: 30 min - 1 h
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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
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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.