Jamón ibérico, peaches, mozzarella and purple pesto

The key here is to make sure every ingredient is perfect: the peaches need to be ripe and sweet and the mozzarella should be the best you can get – ideally, mozzarella di buffala. I used the small mozzarella balls called bocconcini, which look great, but you could simply tear larger ones into smaller pieces. I also used one of the world’s great ingredients in this: jamón ibérico de bellota. It’s a fabulous rich cured pork leg from Spain, where you’ll also source jamón Serrano. I like the fo