Mozzarella, cherries and prosciutto with basil and mint recipe

• 200 g (7.1oz) firm, ripe cherries washed and patted dry, stems removed
• 4 medium sized balls of Buffalo mozzarella
• 8 slices of prosciutto
• 1 handful of fresh basil leaves washed and patted dry
• 1 cup mint leaves washed and patted dry
• 1 cup borage flowers
• 1 bunch or approx 150g of rocket washed and dried and any longer stems removed
• 1 splash extra virgin olive oil
• 1 pinch salt and black pepper

1. Remove the stones from the cherries with a cherry stoner or cut the cherries in half and ease the stones out with a knife.
2. Drain the mozzarella of its juice and roughly tear each ball into four pieces and distribute amongst the 4 plates.
3. Drape the prosciutto slices through the mozzarella, scatter a few rocket leaves over, along with the cherries.
4. Roughly tear the basil and mint leaves and lightly sprinkle over the top along with the borage flowers.
5. Drizzle a little extra virgin olive oil over each plate and season with salt and freshly ground black pepper.

mozzarella, handful of fresh basil leaves washed, mint leaves washed, borage flowers, rocket washed, extra virgin olive oil, salt

Taken from www.lovefood.com/guide/recipes/21888/mozzarella-cherries-and-prosciutto-with-basil-and-mint-recipe (may not work)