everyday recipes

Peach mozzarella tarts

Peach mozzarella tarts
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Serving size: Serves 8
Cooking time: Less than 30 minutes
Course: Finger food, Entree
Cooking method: bake
Season: All year round

See more recipes in this week's Woman's Day.
INGREDIENTS

filo pastry, 5 sheets
peaches, 4, seeded, sliced
fresh buffalo mozzarella, 350g ball, torn
prosciutto, 8 thin slices, torn
basil leaves, 1/4 cup
balsamic glaze, extra-virgin olive oil, to serve
METHOD

  1. Preheat oven to hot, 200C. Lightly grease eight recesses of

  2. two Texas muffin pans.

  3. On a clean bench, layer filo sheets, spraying each with oil. Cut into eight squares. Ease squares into recesses. Bake 8-10 minutes,

  4. until golden and crisp. Allow to cool.

  5. Fill each case with peach, mozzarella and prosciutto. Season to taste.

  6. Top with basil leaves. Drizzle with balsamic glaze and oil to serve.



TOP TIP
  • Peaches can be replaced with fresh figs, nashi pears or mangoes. Serve filling on toasted bruschetta bases, if preferred..

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