Buffalo Bombs Recipe

Can’t decipher chef Reuben Riffel’s fun name for his recipe? We’ll translate. If you want to make buffalo bombs, you’ll really be making buffalo mozzarella wrapped in prosciutto with vine tomatoes and broccolini. Ingredients:

  • 1 buffalo mozzarella ball (about 125g)
  • 4 slices prosciutto
  • 1 tsp basil pesto
  • 1 punnet broccolini
  • 1 punnet vine tomatoes
  • 1t chilli jam
  • 2t extra-virgin olive oil
  • 2t balsamic syrup
Directions: Layer the prosciutto flat so that the pieces overlap slightly. Spread with basil pesto. Wrap the mozzarella ball with the prosciutto and cook slowly on a grid over medium heat. On the same grid, grill the broccolini and vine tomatoes until soft. When the prosciutto is crispy, remove from the heat. Serve with the broccolini and tomatoes. Drizzle with olive oil and balsamic syrup. Serve with chilli jam on top of the mozzarella ball. Serves 1-2 For more delicious braai-inspired recipes, get your hands on Reuben Riffel’s book, Braai - Reuben On Fire (R380, Quiver Tree Publications). You can also enter our competition here and win a copy!