Dish type: Canapes
Prep time: 30 minutes
• 6 slices white bread
• 100g/3oz prosciutto, thinly sliced
• 2 balls buffalo mozzarella
• poppy seeds
• 6 slices pumpernickel bread
To make the white-bread squares, spread each slice of white bread with a thin layer of mayonnaise. Slice 1 ball of mozzarella very thinly. Cover 3 slices of bread with slices of prosciutto and mozzarella and top with the other 3 slices of white bread. Trim the crusts and cut each sandwich into four squares. Spread the edges of each square with mayonnaise and lightly press each side into the poppy seeds.
To make the pumpernickel squares, cut each slice of pumpernickel into four squares. Top with a twist of prosciutto and a torn piece of the other ball of mozzarella, and sprinkle with poppy seeds.