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Mozzarella and Parma Sage Ciabatta Toasts with Figgy Tapenade


2 x Large Ciabatta rolls
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 to store in the fridge.

Cut the Ciabatta Roll into three pieces, then slice each piece in half. Spread some of the tapenade over the sliced Ciabatta Rolls and stuff with the mozzarella and salad leaves.

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