• Buffet, Canapés & Light Bites

Mozzarella and Parma Sage Ciabatta Toasts with Figgy Tapenade


8 Mini ciabatta rolls, halved
500g Mozzarella, sliced
150g Parma ham
1tbsp Olive oil
Freshly ground black pepper
Small bunch sage leaves
Rapeseed oil for frying

For the figgy tapenade
100g Soft figs, chopped
300g Black olives, pitted
100g Sunblush tomatoes
3tbsp Capers
1 Garlic clove, crushed
100ml Olive oil

To serve
Curly endive and rocket leaves


Place the slices of mozzarella in a bowl, drizzle over the olive oil and season well with black pepper. Wrap each piece with a sage leaf in a slice of Parma ham and set to one side.

Heat the rapeseed oil in a sauté pan. When hot add the sage leaves and fry for a few seconds until crisp. Drain well on kitchen paper. Wipe out the pan until lightly coated in oil and heat. Add the wrapped mozzarella in batches and fry for a few seconds on each side until golden.

To make the tapenade, place all the ingredients in a food processor and blitz until chunky. Season to taste and spoon into a Kilner jar. Spread some of the tapenade over the ciabatta rolls and stuff with the mozzarella and salad leaves.

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Mini Ciabatta Roll