Fresh Mozzarella & Ricotta Recipes from Cheese Merchants
Summer Salad Remix: Watermelon Mozzarella Ceviche • 2 cups diced watermelon (seedless) • 2 cups diced mozzarella • 2 tablespoons fresh mint • 1 tablespoon garlic chives (substitute 1 tbsp regular chives and 1 tsp garlic powder) • 2 teaspoons kosher salt • Optional: 1/2 tablespoon balsamic vinegar Cut the watermelon into one inch thick pieces. Set aside. Dice the mozzarella into cubes. Wash and pat dry the herbs. Remove the mint leaves from the stem, and mince the mint and chives. In a mixing bowl, combine diced watermelon, mozzarella cubes, herbs and salt. Optional: Add balsamic vinegar if you like.
Avocado Caprese Salad • 1lb Campari tomatoes • 1 avocado sliced • 1 medium red onion • ½ cup mozzarella, sliced in cubes • ¼ cup fresh cilantro • 3-4 tbsp of virgin olive oil • a generous amount of fresh ground pepper • sea salt to taste Chop, slice everything then add tomatoes, onions, cilantro and cheese to a bowl and sprinkle the olive oil; season with pepper and sea salt and toss well to coat. Top with slices of avocado and serve cold.
Prosciutto and Basil Wrapped Mozzarella Sticks • 6 thinly sliced pieces of prosciutto, about 3 oz • 6 mozzarella sticks (commonly known as string cheese), about 5 ½ ounces • 1ounce fresh basil leaves Lay each slice of prosciutto flat and place one or two basil leaves on top of each slice. Place a mozzarella stick at the top edge of each prosciutto slice and roll up. Please seam side down on a serving platter. Cut in half if desired.
Caprese Salad • Slice tomatoes and mozzarella cheese to 1/4" thick slices. • Place tomatoes and mozzarella alternately in a pattern around the perimeter of a small serving dish. • Sprinkle the salad sparsely with the olive oil. • Sprinkle the salad lightly (or to taste) with the salt and ground black pepper. • Drizzle with Balsamic Reduction or Glaze.
Berry Ricotta Tartlet Berries • 4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup • 1/2 cup blackberries or raspberries, halved • 1/2 cup blueberries • 1 tablespoon lemon juice • 1 tablespoon powdered sugar Toss together the berries, lemon juice and sugar. Let the mixture stand for 30 mins. Ricotta Topping • 1 1/2 cups whole milk ricotta • 1/4 cup powdered sugar • 2 teaspoons lemon zest • Special equipment: a 2 1/2-inch round cookie cutter In a medium bowl, mix together the cheese, powdered sugar, and lemon zest. Spoon 1 1/2 tablespoons of the ricotta topping in the center of each tartlet. Fill with a little of the berry mixture. Arrange on a platter and serve.
Bellissimo Fresh Loaf Mozzarella
#140504
8 / 5 lb
Ovolini Fresh Mozzarella
#140720 – 2 / 3 lb*
Ciligiene Fresh Mozzarella
#140721 – 2 / 3 lb*
Perlini Fresh Mozzarella
#140722 – 2 / 3 lb*
“Old Fashioned” Whole Milk Ricotta
#191130 – 6 / 3 lb*
*Special Order Items - will require additional lead time