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8 Thin slices prosciutto, 200g Fresh rocket leaves ,6 Figs, scored into quarters (so they are open) ,1 Buffalo mozzarella (250gm), sliced ,¼ Cup fresh basil leaves ,Moro Italian Glaze,Moro Frutal Extra Virgin Olive Oil for drizzling ,Salt & pepper for seasoning
Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper. Add the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with Moro Italian Glaze and Moro Frutal Extra Virgin Olive Oil to taste.
8 Baby beetroot ,½ Cup uncooked quinoa,Moro Italian Glaze,1/3 Cup Moro Primero Extra Virgin Olive Oil,150g Pepita seeds,1/2 Cup goats cheese,150g Spinach leaves,150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Italian Glaze, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
2 Tablespoons butter,2 Cloves garlic, crushed,1 Tablespoon freshly chopped parsley,6 Large Portobello Mushrooms (Remove stems and dry thoroughly) ,Moro Italian Glaze,6 Fresh mozzarella cheese balls,1 Cup cherry tomatoes,Fresh basil to garnish
Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Italian Glaze and sprinkle with salt and pepper to taste.
