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Heirloom Tomato, Padron and Goats' Curd Salad - Chef Recipe by Matthew Evans
The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cen...
For one skewer:
1 slice of prosciutto
1 ball of baby bocconcini
2 cherry tomatoes
Grab a long skewer (long stick, long metal skewer, whatever you have handy) and slide one cherry tomato about 10cm onto the end.
Wrap prosciutto slice around bocconcini ball and slide this one next, followed with another cherry tomato.
Roast over the fire until the tomatoes have blistered and enjoy.
Credits: The Food Network
Photo Credits: The Food Network