Melon with Chorizo & Mozzarella Pearls – serves 4
1 Galia melon
200g Mozzarella di Bufala Campana Bocconcini (each one cut in half)
100g chorizo, diced
25g basil leaves, finely chopped
- Halve the melon, scoop out the seeds, and then scoop out melon balls using a melon baller.
- Add the chorizo to a frying pan and fry for a few minutes until some of the oil melts out. Reserve this oil.
- Put the melon and mozzarella balls on each serving plate. Sprinkle over the chorizo cubes. Drizzle over the chorizo oil and finally the balsamic glaze. Sprinkle with basil and serve.