Ratatouille-stuffed Mozzarella Wrapped in Prosciutto

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Although buffalo mozzarella is generally held to be superior to cow’s milk mozzarella, in this recipe I actually prefer to use the cow’s milk cheese because it is less milky in texture and holds its shape better.


  • 3 (4) tablespoons extra-virgin olive oil
  • 1 small aubergine, sliced
  • 1 courgette, sl


To make the ratatouille, heat the oil in a frying pan and fry the aubergine and courgette slices until tender. Stir in the garlic and thyme and cook for 1 minute, then season and leave to cool.

Cut each mozzarella horizontally into 4 equal slices and season lightly. Cover 4 slices with layers of aubergine, courgette and tomato, then top with the remaining cheese slices, making 4 ratatou