what to do with fresh mozzarella (besides pasta)?

A

andreaindc

Well-known member
I have some fresh mozzarella in the fridge I need to use up. I have the plain kind (in water) & the marinated kind. Doing no entertaining in the next week, so I'm looking for more lunch/dinner ideas. Have had pasta the last two nights (once with mozzarella, artichokes, sun-dried tomatoes, etc.), so I'm looking for something different to use it up. Thinking of salad, maybe, but feeling uninspired. Any ideas?

Thanks!

 
Place slices of it on sliced baguette bread, top with slices of roasted red pepper, sprinkle w/ S&P.

Eat and Enjoy!

Debbie

 
Other than really good sandwiches try REC: Italian Stufed Portabellos...

Italian Stuffed Portabellos

Recipe By :Moosewood
Serving Size : 4

4 large Portobello mushrooms -- (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onions
3 garlic cloves -- minced or pressed
2/3 cup minced red bell peppers
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
2 tablespoons bread crumbs -- Pulverized stale or lightly toasted whole wheat, sourdough, or Italian bread done in a blender or food processor.

Preheat the oven to 400°. Lightly oil a baking dish.

Carefully brush or wipe off any soil from the mushrooms. Twist off the stems and discard. Rinse the mushroom caps and pat dry with a towel. In a skillet, warm 2 tablespoons of the olive oil and sauté the onions for about 5 minutes, until they begin to soften. Add the garlic and peppers and sauté for 5 minutes more. Remove from the heat and set aside.

In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. Stir the sautéed vegetables into the cheese mixture. Brush the portabellos with the remaining tablespoon of oil and place them gill side up in the prepared baking dish. Mound cheese mixture in each.

Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted. Serve hot.

 
Sliced Tomato, Basil & Mozzarella Salad.

Place slices of tomato on plate top each with a slice of fresh mozzarella and a fresh basil leaf. Sprinkle with good olive oil. Some people mix a little wine vinegar with the oil to make an Italian dressing. Let sit for a little while. Serve at room temperature.

 
Hi Andrea, here are some ideas from my files (not T &T): Tomato Basil Mozzarella Skewers,

Chicken, Tomato, and Mozzarella Salad with Spicy Basil Dressing (Food & Wine)

Chicken, Mushroom and Gruyere (or Mozzarella) Grilled Sandwiches

Tuna Bruschetta (great reviews)

Pizzeria Crostini (great reviews)

Eggplant Parmesan

Antipasto Wraps (great reviews)

Let me know if you want me to post any of these.

 
Hi Meryl. Thanks! Could you post a few?...

If you have a chance, I'd love the recipes for:

Chicken, Tomato, and Mozzarella Salad with Spicy Basil Dressing (Food & Wine)

Chicken, Mushroom and Gruyere (or Mozzarella) Grilled Sandwiches

Pizzeria Crostini (great reviews)

Antipasto Wraps (great reviews)

Thanks!

 
Rec: ANTIPASTO SALAD SANDWICHES

We really liked these.
* Exported from MasterCook *

ANTIPASTO SALAD SANDWICHES

Recipe By :Bon Appétit/August 2001
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method

1/2 pound thinly sliced Italian salami (such as -- cut into 1/4-inch st
Genoa)
1/2 pound fresh mozzarella cheese -- cut into 1/3-inch
cubes
3/4 cup finely chopped celery
1/4 cup finely chopped pitted Kalamata olives or
other brine-cured black olives
1/2 cup mayonnaise
1/3 cup chopped roasted red peppers from jar
1 18 inch -- ¥
1 long French-bread baguette
2 cups thinly sliced radicchio (from 1 large
head)

Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)

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This T&T Rec calls for Gruyere but fresh Mozz would be delicious

I've made this many times Andrea- I bet your fresh Mozzerella would taste great in it:

CHEESE AND PEPPER SALAD (serves 6)

8 medium sweet red bell peppers
1/2 white medium onion, halved and sliced thinly
3/4 lb diced Gruyere cheese
1/3 C pitted green olives
1/3 C pitted black olives
1/2 C raspberry vinegar
2 T Dijon mustard
1 tsp pepper
1 T minced fresh basil
1 tsp honey
1 C good olive oil
Broil peppers until skins blister, turning frequently. Take out of oven and seal in paper bag for 5-10 minutes or until skins come off easily. Cool, core and remove white membrane. Cut peppers into thin strips and chill.
Mix peppers, onion, cheese and olives together.
In a seperate bowl combine the vinegar, mustard, pepper, basil and honey. Whisk in the oil , adding it in a steady stream. Pour over the salad

 
REC: HERBED MOZZARELLA BITES

This from marg in pa, and is delicious.

* Exported from MasterCook *


HERBED MOZZARELLA BITES

Recipe By :margaret in pa
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

3/4 pound fresh mozzarella, -- if you can find it
1/2 cup extra virgin olive oil
2 tablespoons fresh mixed herbs (basil and parsely) -- for example
1 clove garlic -- minced or pressed
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
oil-cured olives, sun-dried tomatoes, and
roasted red peppers

Drain cheese if necessary. Cut into 1/2-inch cubes. In a medium bowl combine cheese, olive oil, herbs, garlic, red pepper flakes, salt and black pepper. Toss gently to coat. Cover and refrigerate, stirring occasionally. Refrigerate at least 12 hours or up to 3 days. Using a slotted spoon, mound cheese on a decorative plate. Surround it with olives, tomatoes, and peppers. Serve with crostini.

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Thanks, you guys! ...

Charlie, I bought portabellas at the store today & will do those tonight. Will do some kind of sandwiches or crostini tomorrow for lunch. I'll see what I have leftover & do a salad with that. Thanks again!

 
Great hors d'oeuvre...

Use Italian loaf or even regualr white plastic bread. Cut off the crusts.

Lay on 2 anchovies per slice and a slice of mozzarella. The I prefer canned mushroom slices over fresh. Sprinkled around.

Lay another slice of bread on top.

Dip into egg & milk mixture, with salt and pepper, just like French toast but made with cream.

Fry in butter, both sides until the cheese melts.

Cut into 4 pieces. Eat hot.

 
Here ya go, Andrea: Chicken, Tomato, and Mozzarella Salad with Spicy Basil Dressing (Food & Wine):

CHICKEN, TOMATO AND MOZZARELLA SALAD WITH SPICY BASIL DRESSING

This recipe calls for part-skim-milk mozzarella, not only because it's lower in calories but also because it melts more slowly and holds its shape better than the fresh whole-milk kind.

INGREDIENTS:
1/3 cup minced red onion
Extra-virgin olive oil
3 tablespoons red wine vinegar
1 large garlic clove, minced
1 jalapeño, seeded and minced
1/4 cup chopped basil
Salt and freshly ground pepper
2 pints cherry tomatoes
6 ounces part-skim mozzarella cheese, cut into 3/4-inch cubes
Six 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick

DIRECTIONS:

Light a grill.

In a small bowl, combine the onion with 3 tablespoons of olive oil, the vinegar, garlic, jalapeño and basil. Season the dressing with salt and pepper.

Thread six 12-inch metal skewers with the tomatoes, alternating with the mozzarella after every 2 tomatoes.

Brush the chicken with olive oil and season with salt and pepper. Grill the chicken over a hot fire until just cooked through, about 4 minutes. Transfer to a platter.

Grill the skewers over a hot fire, turning once, until the cheese is lightly charred and just starting to melt, 1 minute.

Slide the tomatoes and cheese from the skewers onto the platter. Drizzle 2 tablespoons of the dressing over the chicken and pass the remaining dressing at the table.

Serves 6

Food & Wine

http://www.foodandwine.com/recipes/chicken-tomato-and-mozzarella-salad-with-spicy-basil-dressing

 
Chicken, Mushroom and Gruyere (or Mozzarella) Grilled Sandwiches:

Andrea, See *Variations below for using mozzarella.

CHICKEN, MUSHROOM, AND GRUYERE GRILLED SANDWICHES

Cultivated, firm-textured, brown cremini mushrooms have a deeper, richer flavor than white mushrooms, without the full earthiness of wild mushrooms. Once known as the Italian brown mushroom, the cremini, when allowed to mature fully, becomes yet another popular mushroom with an Italianate name, the giant portobello.

1 Tbs. olive oil
6 fresh cremini or white button mushrooms,
brushed clean and thinly sliced (about 1 cup)
Salt and freshly ground pepper, to taste
3 oz. Gruyère cheese, shredded
4 slices firm-textured sandwich bread
5 oz. sliced roasted chicken (about 1 cup)
2 Tbs. mayonnaise

In a large nonstick fry pan over medium heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until they give off their juices and the liquid evaporates, about 6 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Sprinkle half of the cheese on 2 slices of the bread. Top with equal amounts of the chicken, the mushrooms and the remaining cheese. Top each with one of the remaining bread slices. Press each sandwich gently. Spread 1 Tbs. of the mayonnaise over the tops of the sandwiches.

Wipe out the fry pan with paper towels. Heat the pan over medium-high heat until hot. Place the sandwiches, mayonnaise side down, in the pan. Spread the remaining mayonnaise on the tops of the sandwiches. Cook, turning once, until both sides are golden brown, about 3 minutes per side. Serve hot. Serves 2.

*Variation Tips: Here is a trio of other great combinations for your grilled chicken sandwich. Thinly sliced apples with sharp cheddar cheese on whole-wheat bread; provolone cheese, fresh basil leaves and olive paste on thinly sliced Italian bread; *or sun-dried tomatoes, mozzarella cheese and fresh oregano leaves on semolina bread.

Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).
williams-sonoma.com

 
Pizzeria Crostini

PIZZERIA CROSTINI

A simple appetizer. Leave off the pepperoni for a vegetarian version.

INGREDIENTS:

1 French baguette
6 tablespoons olive oil
2 garlic cloves, peeled
8 roma tomatoes, cut into 6 slices
24 basil leaves
48 slices pepperoni
24 slices mozzarella cheese
12 teaspoons grated parmesan cheese

DIRECTIONS:

Slice the baguette into 24 slices.
Brush olive oil on both sides of each slice.
Toast bread 3 inches from broiler for 1 minute per side.
Rub one side of each piece of bread with peeled garlic clove.
Top each slice of bread with 2 slices of tomato, 1 fresh basil leave, 2 slices of pepperoni, 1 slice of mozzarella, and 1/2 tsp grated Parmesan.
Bake at 400 degrees for one minute, until cheese melts.

24 servings

http://www.recipezaar.com/179851

 
Antipasto Wraps

ANTIPASTO WRAPS

From the poster: "...We like it without the meat, but you can be the judge of whether you add it in or not."

INGREDIENTS:

8 ounces light cream cheese, slightly softened
2 tablespoons fresh basil, snipped
1 garlic clove, pressed
6 8-inch sun-dried tomato tortillas
6 romaine lettuce leaves
3/4 cup mozzarella cheese, shredded
1/2 cup pitted ripe olives, sliced
1/2 cup roasted red peppers, diced
1/2 cup water-packed artichoke hearts, chopped
4 ounces salami
4 ounces ham

DIRECTIONS:

Mix cream cheese with the basil and garlic.
On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
Layer with romaine, salami, ham, and cheese.
Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
Tightly roll up the tortilla and cut in half on the diagonal.

6 servings

From The Pampered Chef
posted at Recipezaar

http://www.recipezaar.com/95988

 
stuff some into hollowed cherry tomatoes with a small leaf of basil and drizzle with viniagrette.

 
Charlie - did a variation on these tonight...

Sauteed some onion & garlic. Added halved grape tomatoes & briefly sauteed. Then added basil and a dash of oregano. Removed from heat. In a separate bowl, mixed some quartered marinated mozzarella balls, toasted bread crumbs & fresh parmesan. Tossed cheese mixture with tomato mixture & filled portabella caps. Then baked.

Served with orzo with roasted peppers.

It was great! Thanks.

 
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