Buffalo mozzarella is the hero ingredient in this delicious party-starter.

Recipe Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

Roulade of mozzarella
makes approx 12

2 x 125g buffalo mozzarella, with liquid from tub
100ml water, or less
2 leaves spinach, blanched very briefly
prosciutto, thinly sliced
1 capsicum, roasted, peeled and cut into strips
anchovies
capers
rocket leaves
salt and pepper
rye bread, lightly toasted
tomato jam
spring herbs

Have all the ingredients for the filling ready in front of you before you start, as you will need to work quickly while the mozzarella is hot.
Pour the mozzarella and all their liquid into a china bowl, then add water to just cover. Put this in a microwave (900w) for 8 minutes to melt the cheese.
Using a slotted spoon, remove the mozzarella onto a sheet of baking paper. Cover with another sheet of baking paper and, using a rolling pin, roll out to about 12cm x 10cm. Take care not to tear the cheese; work quickly while it is hot.
Remove the top sheet of paper and drape the spinach, then the prosciutto and strips of capsicum over the cheese. Finish with anchovies, capers and rocket leaves. Season with salt and pepper.
Using the bottom layer of paper, roll up as tightly as possible making sure all the fillings are enclosed.
Wrap again with plastic wrap or alfoil to tightly shape the roulade, then refrigerate for a few hours or overnight.

roasted tomato jam
1kg ripe tomatoes, each cut into quarters
1 tbsp olive oil
salt
1 cup water
1 cup sugar

Preheat the oven to 160C. Combine the chopped tomatoes and oil in the baking dish. Season lightly with salt. Roast for 2 hours, stirring every 30 minutes until they are brown and somewhat wilted, and their juices have mostly evaporated. Cool, then transfer to a food processor; pulse five or six times to form a chunky sauce.
Transfer the tomato sauce to a medium saucepan, and add the water and sugar. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved and the mixture is thick.
When ready to assemble, cut roulade into slices. Cut out bite-sized rounds from the lightly-toasted rye bread and spread with roasted tomato jam. Top each one with a slice of roulade and garnish with spring herbs and
cracked pepper.

The roulade will keep for 2-3 days.