Frederic Melton
Pesto marinated mozzarella cheese is a versatile dish with a variety of uses. It can be made at home with minimal ingredients and effort. The mozzarella balls are packed with flavour and can be used as a salad topper, a snack, or an appetizer. They can also be threaded onto skewers with cherry tomatoes and garnished with olives or basil leaves. Pesto marinated mozzarella cheese can also be used in sandwiches, such as the popular pesto grilled cheese, or in pasta dishes, adding a burst of flavour.
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella Bocconcini, Mozzarella Balls, or Fresh Mozzarella |
| Type of pesto | Basil Pesto, Almond Pesto, or Homemade Pesto |
| Other ingredients | Olive oil, Italian seasoning, parsley, red pepper, lemon zest, garlic, salt, pepper, goat's milk, almonds, tomatoes, sourdough bread, butter, bacon, shrimp, grilled lemon chicken, Italian baked chicken, pasta, etc. |
| Preparation method | Marinating, grilling, frying, roasting, mixing, tossing, melting, etc. |
| Time | 30 minutes to a few hours |
| Storage | Refrigerate for up to 5 days |
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What You'll Learn
Make pesto marinated mozzarella balls
Pesto marinated mozzarella balls are a great snack, salad topper, or appetizer. They can be made in just a few minutes and are packed with flavor. Here is a simple recipe to make pesto marinated mozzarella balls at home.
Ingredients
- Mozzarella balls (bocconcini or ciliegine)
- Basil pesto (homemade or store-bought)
- Olive oil
- Italian seasoning
- Parsley
- Red pepper
- Lemon zest
- Salt (optional)
- Pepper (optional)
Instructions
Drain the mozzarella balls and transfer them to a clean, dry mason jar or canning jar. In a small bowl, whisk together the olive oil, pesto, Italian seasoning, parsley, red pepper, lemon zest, salt (if using), and pepper (if using). Pour the olive oil mixture into the jar with the mozzarella, filling it just below the top or until all the mozzarella is covered. Seal the jar and let it marinate for at least 1 hour at room temperature. If preparing more than 1 hour in advance, store the mozzarella in the refrigerator for up to 5 days.
Serving Suggestions
These pesto marinated mozzarella balls can be served as a starter, appetizer, or as part of a charcuterie or antipasto board. They can also be used as a salad topper, melted on toast, or skewered with cherry tomatoes and olives for a colorful and festive presentation.
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Make pesto and mozzarella grilled cheese sandwiches
Pesto and mozzarella grilled cheese sandwiches, also known as "The Special", are a family favourite. Homemade basil pesto and sliced fresh mozzarella are sandwiched between buttery, golden-brown sourdough. This recipe serves two but can easily be adjusted for one or more people.
Ingredients:
- 4 slices of sourdough bread
- 2-3 tbsp basil pesto (homemade or store-bought)
- Fresh mozzarella (regular shredded or sliced)
- 3 tbsp salted butter
- Salt, to taste
- Garlic powder, to taste (optional)
Method:
- Spread 1 tablespoon of basil pesto onto each slice of sourdough bread. Use the back of your spoon to spread the pesto thinly and evenly.
- Thinly slice your fresh mozzarella or use pre-sliced mozzarella if you prefer extra cheese. Depending on the size of your bread, place 2 to 3 slices of cheese on one side of the pesto-covered bread.
- Top the mozzarella with the second slice of pesto sourdough.
- Melt 1½ tablespoons of salted butter in a skillet or griddle over medium to medium-low heat.
- Once the butter has melted, place the sandwiches in the pan and cover with a lid. This will trap the steam and help the cheese melt faster.
- When the underside of the sandwich is golden, add the remaining butter and flip the sandwiches carefully.
- Cut the sandwiches in half and serve immediately.
Variations:
- Sprinkle garlic powder over the buttered side of the bread before grilling.
- Add crispy bacon, sun-dried tomatoes, or other ingredients of your choice.
- Use olive oil instead of butter for frying to make the sandwich crispier.
- Serve with tomato basil soup or roast chicken-flavoured crisps.
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Make pesto pasta with mozzarella
Pesto marinated mozzarella balls can be used in a variety of dishes, including salads, snacks, and appetizers. You can also use them to make a delicious pesto pasta with mozzarella. Here's a recipe for that:
Ingredients:
- Pesto marinated mozzarella balls
- Pasta of your choice (short and curvy pasta like rotini or fusilli is great for holding sauce, but spaghetti also works well)
- Roasted tomatoes (optional)
- Fresh basil or parsley for garnish (optional)
- Salt and pepper to taste
- Pine nuts (optional, but recommended for added flavour)
Instructions:
- If you're making your own pesto marinated mozzarella balls, it's a simple process that takes just a few minutes. Drain the mozzarella balls and transfer them to a mason jar or a clean, dry canning jar.
- In a small bowl, whisk together olive oil, pesto, Italian seasoning, crushed red pepper, and lemon zest. You can also add parsley and toasted pine nuts for extra flavour.
- Pour the olive oil mixture over the mozzarella balls in the jar. Seal the jar and let it marinate for about an hour at room temperature or in the refrigerator.
- Prepare the roasted tomatoes by tossing them with kosher salt, black pepper, garlic, and extra virgin olive oil. Arrange them on a sheet pan and bake in an oven preheated to 450 degrees F for 25-35 minutes, or until they collapse and char slightly.
- Cook your chosen pasta according to the package instructions until al dente. Reserve some of the pasta cooking water, as it will help distribute the pesto and adjust the consistency of the sauce.
- In a large bowl, combine the cooked pasta with the pesto. Toss well to ensure the pasta is evenly coated. Add a little pasta cooking water if the sauce needs thinning.
- Taste the pasta and adjust seasoning with salt and pepper as needed.
- Add the roasted tomatoes and pesto marinated mozzarella balls to the pasta. Gently toss to combine without breaking up the mozzarella balls too much.
- Serve the pasta warm, garnished with fresh basil or parsley if desired.
This pesto pasta with mozzarella can be enjoyed hot or cold. If serving cold, store it in airtight containers in the fridge and consume within 2-3 days. You can also add grilled chicken or shrimp to this dish for extra protein.
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Make pesto mozzarella skewers
Pesto mozzarella skewers are a great appetizer that can be made in just a few minutes. They are a real crowd-pleaser and are perfect for any friends and family gatherings. Here is a step-by-step guide to making pesto mozzarella skewers:
Ingredients
- Pesto sauce (store-bought or homemade)
- Mozzarella balls
- Cherry tomatoes
- Olive oil
- Salt and pepper
- Fresh basil leaves (optional)
- Olives (optional)
Instructions
- Start by mixing the pesto sauce with olive oil, salt, and pepper in a small bowl.
- Place the drained mozzarella balls in a ziplock bag and pour the pesto mixture over them. Gently squeeze the bag so that all the balls are nicely coated with the pesto mixture.
- Prepare your skewers by threading one cherry tomato onto a skewer, followed by one pesto-covered mozzarella ball.
- Add another tomato and finish with another mozzarella ball. If your mozzarella balls are large, you can use only one ball per skewer.
- Repeat this process with the remaining ingredients until you have the desired number of skewers.
- To serve, arrange the skewers in a circle on a platter and garnish with olives or fresh basil leaves.
Tips
- It is recommended to prepare these skewers a couple of hours before serving, as the bocconcini will dry out if prepared too far in advance.
- Homemade pesto is more flavorful than store-bought pesto, but either option works fine.
- If you are not a fan of basil, you can replace it with baby spinach leaves.
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Make pesto marinated bocconcini
Pesto marinated bocconcini is a great summer staple that can be used in pasta, as a filling in bread rolls, or as a topping for salads and antipasto platters. Bocconcini is a type of mozzarella, so you can also use pesto marinated bocconcini anywhere you would use mozzarella.
Ingredients
- 1 gallon whole milk
- Rennet tablets
- Salt
- Basil
- Almonds
- Garlic
- Olive oil
- Lemon zest
- Black pepper
Method
First, make the bocconcini. Pull off little pieces of mozzarella, between walnut size and golf ball size, and stretch and roll it to form little balls. Drop the balls into an ice water bath and repeat with the remaining curd.
While the bocconcini cool, prepare the pesto. Toast almonds in a heavy-bottomed skillet over medium heat until they smell nutty and turn a delicate brown. Remove the almonds from the heat and add them to a food processor with the garlic, basil, salt and pepper. Pulse until the basil leaves are torn and the nuts and garlic are minced. With the food processor running, pour in a steady stream of olive oil. When the olive oil is fully added, turn off the food processor and add the lemon zest.
Finally, marinate the bocconcini. Drain the bocconcini and transfer them to a clean jar or container with an airtight lid. Pour the pesto over the bocconcini. Cover the jar with a lid and turn the jar to coat all of the cheese with the pesto. Refrigerate and allow to marinate for at least an hour or overnight. Bring to room temperature before serving.
Serving suggestions
Pesto marinated bocconcini can be served as part of an antipasto platter with salami, marinated vegetables and crusty bread. It can also be used in salads, pasta dishes, or on pizza.
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Frequently asked questions
Pull off pieces of mozzarella, roll them into balls, and drop them into an ice bath. Toast almonds in a skillet, then add them to a food processor with garlic, basil, salt, and pepper. Pulse, then pour in olive oil, grated cheese, and lemon zest. Drain the mozzarella balls, fill a jar with them, and pour the pesto mixture over them.
Marinate the mozzarella for at least an hour at room temperature or up to five days in advance if you store it in the refrigerator.
You can use it as a salad topper, an easy snack, or part of an antipasto platter. You can also melt it on toast or use it in a sandwich, like a pesto grilled cheese.
Spread butter on two slices of bread, then top with mozzarella, pesto, sun-dried tomatoes, and bacon. Add another layer of mozzarella, then top with another slice of bread. Squish it down, spread butter on top, and fry until golden.
Yes, you can use store-bought pesto if you don't want to make your own. However, it's recommended to use a reputable brand and to ensure it's not too oily, as this can make the sandwich greasy.
