Crumbed Bocconcini & Grilled Tomato Salad
Crumbed cheese
180g South Cape Bocconcini cheese, drained (I used Baby Bocconcini)
1/3 cup flour
1 egg, beaten
1 1/3 cup breadcrumbs (made from 4 slices bread)
1/3 cup shredded Parmesan
Vegetable oil, for cooking
Salad
250g mini Roma Tomatoes, halved (I used grape tomatoes)
4 thin slices of proscuitto
100g rocket leaves
Basil leaves for garnish
Dressing
1/2 cup basil leaves, shredded
1/4 cup extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tsp brown sugar, or to taste
1. Pat bocconcini with paper towel. One by one, dust in flour seasoned with salt and pepper to lightly coat and dip in the egg. Place in bowl containing combined breadcrumbs and parmesan cheese and roll to coat. Press coating on well. Place on a plate and chill for 30mins.
2. To make Salad: Preheat oven to 180oC or 160oC fan. Arrange tomatoes cut side up and prosciutto on two baking trays. Bake for 10-15 mins, until proscuitto is crisp and tomatoes have collapsed slightly. Break proscuitto into pieces and toss together with rocket and tomatoes. Set aside.
3. To make Dressing: Whisk together dressing ingredients, until combined.
4. Heat enough oil in a frying pan to shallow fry crumbed bocconcini. Fry in 2 batches until crunchy and golden. Drain on paper towels. Scatter bocconcini over salad, toss gently and drizzle over dressing. Garnish with basil.