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Fried Bocconcini Parcels with Tomato and Basil Salsa

Serves 4


  • 12 thin slices prosciutto
  • 12 Australian bocconcini, drained and cut in half
  • 24 wonton wrappers
  • 2 roma tomatoes, finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh basil, torn
  • salt and freshly ground black pepper, to taste
  • oil, for deep frying
  • 1/3 cup sundried tomato or basil pesto
Download Recipe (PDF)


  1. 1. Wrap a slice of prosciutto around each bocconcini, then cut in half. Moisten edges of wonton wrappers with water and place half a bocconcini in the centre of each wrapper. Fold wonton wrapper in half, press edges together to seal. Fold edges up and press corners together firmly.
  2. 2. Combine tomato, onion and basil and set aside. Deep-fry wontons in hot oil until golden and drain on absorbent paper.
  3. 3. Serve fried bocconcini parcels with salsa and sundried tomato pesto.


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