Festa Della Mozzarella Weekly Recipes
We are celebrating mozzarella all month long with Festa Della Mozzarella! Try one of our mozzarella recipes each week and enjoy the delicious and versatile flavors of mozzarella.
View our Mozzarella items here: https://shop.rosieapp.com/collection/2923f810-e745-40ae-817f-5e7d4ecc4e68
Week 5: Tomato Mozzarella Tart
This simple tart brings out the best of flavors. The tomato and mozzarella blend smoothly into puff pastry, making the perfect snack. Serve these at any summer picnic or gathering and they are sure to be a crowd pleaser!
Ingredients:
1 sheet puff pastry (store-bought or homemade)
3-4 ripe tomatoes, thinly sliced
8 oz fresh mozzarella, sliced
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Balsamic glaze (optional)
Directions:
1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to fit your tart pan or baking sheet.
3. Transfer the rolled pastry to the tart pan or baking sheet, trimming any excess. Poke the base with a fork to prevent it from puffing up too much.
4. Arrange the slices of mozzarella evenly over the puff pastry, leaving a small border around the edges.
5. Sprinkle the grated Parmesan cheese over the mozzarella.
6. Lay the tomato slices over the cheese, slightly overlapping them.
7. Sprinkle the minced garlic evenly over the tomatoes and drizzle the olive oil over the tomatoes and cheese.
8. Season with salt and pepper to taste.
9. Place the tart in the preheated oven and bake for about 20-25 minutes, or until the pastry is golden and crispy, and the cheese is bubbly.
10. Remove the tart from the oven and let it cool slightly.
11. Sprinkle the chopped basil leaves over the top and serve.
Optionally, drizzle with balsamic glaze for added flavor
Week 4: Caprese Sandwich
These delicious Caprese sandwiches are bursting with the classic Italian flavors of fresh mozzarella, basil pesto, and your choice of prosciutto or salami. They are perfect for a quick and satisfying lunch or as a delightful addition to any picnic or gathering.
Ingredients:
4 ciabatta rolls or your preferred sandwich bread
8 ounces fresh mozzarella cheese, thinly sliced
4-8 slices of prosciutto or salami (depending on your preference)
1 cup fresh basil leaves
1/4 cup pine nuts 2 garlic cloves
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Directions:
1. Prepare the Pesto: a. In a dry pan over medium heat, lightly toast the pine nuts until they become fragrant and slightly golden. Keep an eye on them as they can burn quickly. Once toasted, set them aside to cool.
2. In a food processor, combine the toasted pine nuts, fresh basil leaves, garlic cloves, and grated Parmesan cheese.
3. Pulse the mixture while slowly drizzling in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need to add more olive oil if it's too thick.
4. Season the pesto with salt and pepper to taste. Set aside.
5. Assemble the Caprese Sandwiches: Slice the ciabatta rolls in half horizontally to create the top and bottom of each sandwich.
6. Spread a generous amount of pesto on the bottom half of each roll.
7. Layer the fresh mozzarella slices on top of the pesto.
8. Add 1-2 slices of prosciutto or salami on top of the mozzarella. Optional: For an extra touch of flavor, you can add some additional fresh basil leaves on top of the prosciutto or salami.
9. Place the top half of the ciabatta roll on each sandwich to complete them. Serve and Enjoy!
Chef's note: You can serve them immediately or wrap them in parchment paper or foil for a picnic or lunch on the go.
Week 3 : Fresh Bruschetta
This fresh mozzarella bruschetta is a delightful combination of flavors, making it a perfect appetizer for gatherings, parties, or a quick and delicious snack. Enjoy the burst of tomato, the creaminess of fresh mozzarella, the aroma of basil, and the tangy sweetness of balsamic glaze all in one bite!
Ingredients:
1 fresh bakery baguette, sliced into 1/2-inch-thick pieces
2 cups cherry tomatoes, diced
8 ounces fresh mozzarella cheese, diced or thinly sliced
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tablespoons balsamic glaze or balsamic reduction (store-bought or homemade)
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Directions:
1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the bread: Place the sliced baguette or Italian bread on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil. Toast the bread in the preheated oven for about 8-10 minutes or until lightly golden and crisp. Remove from the oven and set aside.
3. Make the tomato-mozzarella topping: In a medium bowl, combine the diced cherry tomatoes, fresh mozzarella, chopped basil, minced garlic, 2 tablespoons of olive oil, and balsamic vinegar. Toss everything together until well combined. Season with salt and pepper to taste.
4. Assemble the bruschetta: Spoon the tomato-mozzarella mixture generously over each toasted bread slice. Make sure to include some of the delicious juices and dressing from the bowl.
5. Drizzle with balsamic glaze: Drizzle the balsamic glaze over the top of each bruschetta for added sweetness and a beautiful presentation.
6. Serve and enjoy: Arrange the fresh mozzarella bruschetta on a serving platter, and it's ready to serve. This appetizer is best enjoyed immediately while the bread is still crispy, and the flavors are at their peak.
Week 2 : Mozzarella Pasta Salad
You can customize this pasta salad by adding other ingredients like grilled chicken, roasted red peppers, artichoke hearts, or sun-dried tomatoes. Feel free to get creative and make it your own!
Ingredients:
8 ounces small pasta (such as penne, fusilli, or farfalle)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup small mozzarella balls (bocconcini), drained
1/4 cup black olives, pitted and sliced
1/4 cup fresh basil leaves, torn
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined. Set the dressing aside.
3. Combine the salad ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, mozzarella balls, sliced black olives, and torn basil leaves.
4. Dress the salad: Pour the prepared dressing over the pasta salad and gently toss everything together until all the ingredients are well coated with the dressing.
5. Chill the pasta salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate the pasta salad for at least 1-2 hours to allow the flavors to meld and the salad to chill.
6. Serve: Before serving, give the pasta salad a quick toss to redistribute the dressing. If needed, you can adjust the seasoning with more salt and pepper. Garnish with a few extra torn basil leaves for a fresh touch.
7. Enjoy: Serve the cold mozzarella pasta salad as a refreshing and flavorful side dish at picnics, barbecues, potlucks, or as a light lunch or dinner option. It's best enjoyed cold on warm days!
Week 1 : Grilled Margherita Pizza
Grilled pizza is a fun and delicious way to enjoy pizza with a slight smoky flavor from the grill. Feel free to get creative with the toppings and adjust the recipe according
Ingredients:
1 pound pizza dough (store-bought or homemade)
1/2 cup pizza sauce (store-bought or homemade)
8 ounces fresh mozzarella cheese, thinly sliced
1-2 tablespoons olive oil
1-2 cloves garlic, minced
Fresh basil leaves, torn or chopped
Salt and pepper to taste
Optional toppings: sliced cherry tomatoes, sliced bell peppers, sliced red onions, cooked sausage, or any of your favorite pizza toppings.
Directions:
1. Preheat your grill to medium-high heat. You want the grill to be hot enough to cook the pizza dough quickly but not so hot that it burns the crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. If you prefer a thinner crust, roll it out more. It's essential to keep the dough relatively even so it cooks evenly on the grill.
3. Place the rolled-out pizza dough directly onto the preheated grill. Cook for about 2-3 minutes or until grill marks form on the bottom of the dough. If the dough puffs up, gently press it down with a spatula.
4. Carefully flip the dough over using tongs or a large spatula.
5. Quickly spread the minced garlic over the grilled side of the dough. Next, evenly spread the pizza sauce over the garlic layer. Lay the fresh mozzarella slices on top of the sauce, covering the pizza evenly.
6. Close the grill lid and cook the pizza for an additional 3-4 minutes, or until the mozzarella melts, and the bottom of the crust is nicely charred. Keep an eye on it to avoid burning.
7. Once the cheese has melted and the crust is cooked to your desired level, carefully remove the pizza from the grill using a large spatula.
8. Drizzle the olive oil over the grilled pizza and sprinkle some torn or chopped fresh basil leaves on top. Season with salt and pepper to taste. You can also add any optional toppings you like at this stage.
9. Slice and enjoy: Slice the grilled pizza and serve it immediately while it's still hot and the cheese is gooey and delicious.