Roasted fig, mozzarella and pancetta skewers recipe
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Prep time: 20 minutes |
2 bay leaves
175g ciabatta
METHOD
Place the rosemary and bay in a pestle and mortar with a good pinch of sea salt and freshly ground black pepper, and crush them to a rough pulp. Slowly add four tablespoons of olive oil and keep crushing and muddling together. Leave to one side.
Lay six skewers out in front of you (if using wooden or bamboo be sure to soak in water first for 30 minutes to stop them burning). Then get all the components ready.
Cut the ciabatta into 3-4cm cubes. Cut the figs into quarters. Thread the fig wedges, halved mozzarella balls and bread cubes on to the skewers, distributing them evenly. Wrap the pancetta around the skewers, focusing on protecting the mozzarella so that it doesnât ooze everywhere. Lay them on a baking sheet and rub over the herb oil, leaving behind any large pieces of bay.