Buffalo Mozzarella with Clementine, Almond Brittle, Pomegranate and Oregano
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Try this hassle-free starter from Wild by Tart that will wow your guests and leave you free to entertain around the Christmas table.
06 December, 2021
serves for
4
ingredients
Clementines
4
Buffalo mozzarella
2
Almonds
100g, flaked
Butter
Caster sugar
1 tsp
Cayenne pepper
1/2 a tsp
Pomegranate seeds
100g
Pea shoots
Or cress or rocket
Fennel seeds
1 tsp, finely chopped
Oregano
Fresh, or basil
Extra virgin olive oil
Salt and pepper
Step 01
Preheat the oven to 180°C.
Step 02
Make the almond brittle
Place the butter in a small pan with the sugar and the cayenne pepper – allow to melt and for the sugar to dissolve. Take off the heat and mix in the flaked almonds. Line a tray with baking parchment and pour on the almond mixture, place in the oven for about 5-8 minutes – till golden. Leave to cool.
Step 03
Peel the clementines and slice – about ½ a cm thick is great. Divide the clementines between four plates and scrunch some of your green leaves (pea shoots, cress or rocket) on top. Next, roughly pull apart the mozzarella and place on top of the greens and clementine slices, then crunch over the almond brittle, sprinkle over the pomegranate and fennel seeds, and fresh oregano leaves. Drizzle with good quality olive oil and season with sea salt and a little black pepper, and serve.
