If you’re searching for original, tasty and tempting appetiser ideas, then look no further than this recipe for bagels with Prosciutto di San Daniele, buffalo mozzarella, confit cherry tomatoes and Neapolitan-style marinated courgettes (alla scapece). Contrasting fresh flavours come together in this soft, iconic-shaped bagel to create a surprisingly tasty dish. The bagels’ firm texture and slightly crunchy surface make them the perfect base for high-quality ingredients, creating an elegant yet easy-to-prepare starter.
A tasty option for serving at home during an aperitif, it’s also a versatile recipe suitable for brunch, picnics or light lunches. The delicate, captivating flavour of Prosciutto di San Daniele works in perfect balance with the creaminess of the buffalo mozzarella. Sweet, intense confit cherry tomatoes add extra flavour, while Neapolitan-style marinated courgettes provide a fresh, aromatic touch.
This stuffed bagel recipe is the perfect combination of tradition and modernity – ideal for those who want to serve something that’s different, yet still linked to quality ingredients and seasonality. It’s a creative, eye-catching way to wow your guests – a dish that brings together beauty, flavour and simplicity.
Perfect for an aperitif with friends or a lunch with a difference, bagels filled with Prosciutto di San Daniele and seasonal vegetables provide a tasty, healthy option. Discover the full recipe and draw inspiration from one of the most interesting and refined aperitif ideas.
Here is the recipe for bagels with Prosciutto di San Daniele, buffalo mozzarella, confit cherry tomatoes and Neapolitan-style marinated courgettes:
Ingredients
- 300 g type 0 flour
- 200 g type 1 flour
- 12 g brewer's yeast
- 12 g salt
- 300 ml water
- 15 g corn or sunflower seed oil
For boiling:
- 2 l water
- 1 tbsp baking soda
- 1 tbsp salt
- 20 g brown sugar
For the filling:
- 2 tbsp mayonnaise mixed with 2 tbsp Greek yoghurt and lemon zest
- 150 g lamb's lettuce
- 30 confit cherry tomatoes
- 40 slices of Neapolitan-style marinated courgettes alla scapece
- 4 buffalo mozzarella balls
- 200 g Prosciutto di San Daniele
Instructions
- Combine the flour, yeast and water, mixing until a rough dough forms.
- Add the salt and a little oil, then knead until the dough is smooth and firm. Cover and leave to rise until doubled in volume (about two hours).
- Divide the dough into 10 pieces weighing 80–90 g each. Form them into smooth, even balls, cover them, and leave them to rise again for one and a half to two hours.
- Make a hole in the centre of each ball, gently shape the bagels, cover them, and leave them to rise for a further 30–60 minutes.
- Bring a pot of water to the boil with two tablespoons of brown sugar, a pinch of salt and baking soda. Cook the bagels one at a time for one minute per side, then drain them gently.
- Place them on a baking tray, brush the surface with beaten egg and sprinkle with sesame and poppy seeds.
- Place the baking tray on the lowest shelf in a preheated, ventilated oven and bake at 220 °C for about 20 minutes, until evenly golden brown. Remove them from the oven and leave them to cool completely on a grill rack.
- Stuff the bagels with a layer of mayonnaise mixed with yoghurt and lemon zest. Add the fresh lamb’s lettuce, Prosciutto di San Daniele, slices of buffalo mozzarella, confit cherry tomatoes and marinated courgettes.
