- 75g/3oz caster sugar
- 500g/1lb 2oz plums, stoned and roughly chopped
- 1 onion, diced
- 50ml/2fl oz malt vinegar
- 1 star anise
- ½ tsp ground cinnamon
- salt and freshly ground black pepper
- 8 slices Parma ham, cut in half lengthways
- 4 balls buffalo mozzarella, drained and cut into quarters
- 3 tbsp olive oil
- 2 tsp sesame seeds
- 8 slices ciabatta
- For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.
- Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.
- Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.
- For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.
- Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.
- Sprinkle over the sesame seeds.
- Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.
- Char-grill on each side for 1-2 minutes, or until golden-brown.
- To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread.