You will need:
- 2 mini flour tortilla wraps (15cm in diameter)
- 125g fresh mozzarella ball
- 2 fresh figs, quartered
- 2 strips prosciutto
- 4 basil leaves
- Drizzle balsamic glaze
Let's make it:
Step 1:
Place one mini tortilla on the Sunbeam Café Style 2-Slice Sandwich Press Maker before switching it on. Drain the mozzarella ball from any brine and tear into small chunks. Spread half the mozzarella over the first tortilla.
Step 2:
Top with half the fig quarters and prosciutto. Switch on the sandwich press, close the lid and lock it so that it is hovering just above the prosciutto. Cook until the cheese is melted, 3 minutes.
Step 3:
Tear over half the basil leaves and drizzle with the balsamic glaze. Repeat with the remaining ingredients. Fold in half for easy, mess-free eating.
Cook's Tip:
If figs are out of season, try substituting with thinly sliced fresh dates. You can also grill the prosciutto if you prefer a crunchier topping by placing the prosciutto slices on the grill before cooking the tortilla base. Cook until crisp, 2 minutes.
