Some different Mozzarella recipes

We wanted to provide some recipes for mozzarella, our Cheese of the Month, that got away from traditional pastas, pizzas, and salads. We searched and searched and came up with a few gems that you’re sure to enjoy!

What are some of your favorite mozzarella recipes?

Leave us a comment with your favorite mozzarella recipe for a chance to win a free piece of mozzarella!*

*Winner must pick up at one of our local farmers’ markets.


4 thoughts on “Some different Mozzarella recipes

  1. My favorite mozzarella recipe is an adaptation of the one from “Take Big Bites” by Linda Ellerbee. Hers was a homemade pasta with Smoked Mozzarella, Tomatoes, and Basil
    It would work with most medium sized pastas serving 4.

    I love homemade pasta.
    Regardless of homemade or not, use 3 cups of cooked pasta such as farfalle, penne, or even better, a ravioli. Serve it hot and add about 8 oz chopped smoked mozzarella in 1 inch pieces, leaves from 4-6 sprigs of basil (plenty),1 cup chopped fresh tomatoes, and I add 1/2 cup chopped roasted red pepper and 1 cup chopped sauteed zucchini. I like it with olive oil, fresh cracked black pepper and salt. The flavors are rich enough that no sauce is needed, but a nice alfredo cream or even lemony sauce could work.

  2. How can you have mozzarella recipes without pizza? Not that I have much of a recipe – I just get pizza dough from The Accidental Baker at the Eno farmer’s market, pizza sauce from Weaver Street, and mozzarella from you guys – roll out, bake, sauce, slice and top, bake some more. Delicious. The thick and creamy HCC mozz definitely works the best on pizza out of the brands I’ve tried.

  3. My favorite recipe with mozzarella is the tomato, basil, mozz salad with a drizzle of great balsamic. But, a fun twist on that is a recipe I from Epicurious, that is a great summer treat!

    Mozzarella “S’mores”.

    16 sun-dried tomato halves* (I prefer to use sliced fresh tomatoes, especially in the summer!)
    2 to 3 tablespoons extra-virgin olive oil, if needed
    1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls)
    16 fresh basil leaves
    16 garlic rubbed grilled bread slices or 32 crackers (I prefer to use sliced baguette).
    2 to 6 long barbecue forks or skewers

    1. Place the tomatoes in an attractive serving bowl.
    2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
    3. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.
    4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you’ll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer — you’ll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.

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