HOME > Chowhound > Home Cooking >


Fresh Mozzarella no tomatos, what to do?

I have a big ball of fresh mozzerella but don't know what to do with it. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. If you have some decent bread, you can make some crostini, top it with a thin slice of the mozzarella, broil it a bit, and drizzle with really good extra virgin olive oil. If you've got any fresh basil, sprinkle some on top after cooking. You can top a salad with this, sort of like a warm goat cheese salad.

    1. You can also cube it & toss with cooked pasta--good with a little basil as well. (Though you might need some of the pasta water to make sure it doesn't stick together.)

      1. cut it up, sprinkle with a bit of freshly ground pepper, drizzle some EVOO and slurp it up!
        or wrap chunks in thinly sliced salami

        1. If you've got a bell pepper, roast it over a stove burner, peel it, slice it up, slice up some mozzarella, and eat it as antipasto or a sandwich.

          1. It's also great in a panini - it gets all oozy... If you have a jar of charred sweet peppers around, the two go really well together.

            I've also been known to take some fresh mozzarella, sit down with it, and pick at it till it's all gone.

            Great for a long drive, too. Fresh mozzarella and a pint of grape/cherry tomatoes, and I'm set.

            1. I agree that either pasta or a good sandwich are great ways to use fresh mozzarella. Because of its mild taste and its texture, I like to include something rich and salty, and sometimes a little sweet -- any version of ham or salumi, olives, anchovies, sundried tomatoes, pesto, caramelized onions, fig jam, bitter orange marmalade, marinated artichokes (check your pantry and fridge and see if you have a jar of something meant for bruschetta or pasta, etc. It is also nice to add a little bitter bite from greens like arugula, watercress, endive, escarole. Peek in your pantry and fridge and either do a pasta or toasted sandwich with whatever you have onhand -- it will be good!

              1. Dip in egg, breadcrumbs and fry until just crisp
                Serve on crunchy bread with a sprinkle of parm cheese & cracked black pepper

                1 Reply
                1. If you're feeling indulgent, make mozzarella in carrozza. You make sandwiches with good bread and fresh mozzarella, dip them in egg, then panfry until crispy on the outside and melty on the inside.

                  1 Reply
                  1. re: piccola

                    Great idea. There used to be an Italian rest. here in Chicago that would serve it w/ a creamy anchovy sauce. Amazingly good.

                  2. Get some good bread and skwers. Skwer- bread mozz bread mozz . Heat oven to 350. . Drizzle with olive oil. wrap in foil . Bake until mozz is slightly melted and bread is toasted.
                    Make a sauce with butter capes and anchovies pour over the Mozz. Enjoy

                    1. Lima beans braised in olive oil and a little rosemary make a great puree to pare with grilled country bread and mozzrella.

                      1. I like to make the Marcella tomato butter sauce, toss with spaghetti or penne rigate, cubed mozzarella and basil.

                          1. crusty bread, sliced mozzarella,pesto sauce-great sandwich

                            1. What about a variation on insalate caprese, but with roasted red peppers (already mentioned, I think), or slices of roasted eggplant, or grilled portabellas?

                              1. Make some chicken romano (also known as chicken parmesean)

                                1. I could eat it just by itself ... but I guess you want something a little more than that, lol. In addition to all the above suggestions, it's also good in cubes, stuffed inside leftover risotto, which is then dipped in flour and pan-fried.