- 16 to 24 slices Serrano ham (around 2 packets)
- 400g (14oz) roasted red peppers in oil
- 4 buffalo mozzarella, about 150g (5oz) each
- extra virgin olive oil, to serve
Preheat the grill, then heat the ham until crispy. Drain the peppers – you want a good big piece per serving – and arrange on 8 plates. Tear the mozzarella in half and add to the peppers with a couple of pieces of crispy Serrano. Drizzle over your best virgin olive oil and season with plenty of cracked black pepper.