Prosciutto-wrapped Buffalo Mozzarella

• 1 tablespoon extra virgin olive oil
• 1 clove garlic, thinly sliced
• 400g can cherry tomatoes
• 5 large basil leaves, torn
• Salt and pepper, to taste
• 2 x 125g tubs FLORIDIA CHEESE Buffalo Mozzarella, drained
• 4 slices prosciutto
• Extra virgin olive oil, extra, for drizzling
• Crusty bread, for serving

1. Combine the olive oil, garlic, tomatoes, basil and seasonings in an oven-proof pan and gently simmer over moderate heat for 5 minutes.
2. Meanwhile wrap each Buffalo Mozzarella in 2 slices prosciutto. Place in tomato sauce, drizzle with extra oil, and then bake in a moderate oven, 180OC, for 10-15 minutes or until warmed through and prosciutto is beginning to crisp. Serve immediately with crusty bread.

Note: What a lovely way to start a meal, and make sure you have plenty of bread to eat it with! Serves 4 as an entrée/share plate.