Sliced mozzarella marinated in crème fraiche, preserved lemon, lemon juice and pepper. Top with olive oil, chilli and marjoram before serving on toasted ciabatta. Perfect for entertaining! 
250g mozzarella
1/4 cup crème fraiche
1 piece of preserved lemon
2tbsp lemon juice
Olive oil
1 red chilli
Fresh marjoram leaves
Sliced ciabatta bread
1. Slice mozzarella into 1cm thick pieces.
2. Rinse and finely mince the preserved lemon.
3. Gently combine the mozzarella, preserved lemon, lemon juice and pepper in a bowl.
4. Arrange the creamy cheese mixture on a plate.
5. Finely slice the red chilli.
6. Drizzle the cheese plate with olive oil, sliced chilli and fresh marjoram leaves.
7. Serve on toasted ciabatta slices.
o Refrigerated mozzarella (not freshly made) is ideal for this recipe – it is easier to slice and holds texture better on the platter.
o No crème fraiche? You could use sour cream instead.
o The finely grated zest from 1 fresh lemon can be used instead of the preserved lemon (also add a pinch of salt for flavour if using fresh zest).
o Can be made a few hours ahead – keep refrigerated until ready to serve.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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