Mozzarella-stuffed stone fruit bread with Parma ham

This unique recipe combines the sweetness of seasonal stone fruit with the creamy indulgence of mozzarella and the salty punch of Parma ham, all encased in a warm, pull-apart bread.

The contrast between the molten cheese, the caramelized fruit, and the delicate, salty ham creates a sophisticated flavor profile that is perfect for brunch or a gourmet appetizer.

To prepare, start by creating a soft, enriched dough. Once the dough has risen, divide it into small portions and flatten each piece. Place a cube of fresh mozzarella and a slice of stone fruit—such as peach or nectarine—in the center of each piece of dough. Seal the edges tightly to ensure the cheese doesn’t leak during baking.

Arrange the stuffed dough balls in a baking tin, allowing them to touch slightly. Brush the top with an egg wash and sprinkle with fresh herbs like rosemary or thyme. Bake until golden brown and the cheese is bubbling. Once removed from the oven, drape thin ribbons of high-quality Parma ham over the warm bread, allowing the heat to slightly soften the fat of the ham before serving.