20 Delicious Fresh Mozzarella Recipes for Every Occasion

Let’s face it, fresh mozzarella is the star of the kitchen, capable of turning simple dishes into mouthwatering masterpieces. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in some comfort food, these 20 delicious recipes are your ticket to cheesy bliss. Ready to explore the versatility of this creamy delight? Keep reading for inspiration that’ll have you reaching for mozzarella at every meal!

Caprese Salad with Fresh Mozzarella

Unleash the vibrant flavors of summer with this Caprese Salad. Fresh mozzarella meets ripe tomatoes and basil for a dish that’s as colorful as it is delicious.

Ingredients

• 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 2 large heirloom tomatoes, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the mozzarella and tomato slices alternately on a large platter, slightly overlapping for visual appeal.
2. Scatter the torn basil leaves evenly over the arranged mozzarella and tomatoes.
3. Drizzle the extra-virgin olive oil and balsamic glaze over the salad, ensuring even coverage.
4. Season with flaky sea salt and freshly ground black pepper to enhance the flavors.
5. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.

Enjoy the creamy texture of the mozzarella against the juicy tomatoes, with the basil adding a fresh punch. Serve atop crusty bread for a twist on bruschetta.

Fresh Mozzarella and Tomato Pizza

Make your kitchen the hottest spot in town with this Fresh Mozzarella and Tomato Pizza that screams summer on a plate. No fluff, just flavor—let’s dive in.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, thinly sliced
• 2 vine-ripened tomatoes, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone inside for 30 minutes to ensure a crispy crust.
2. On a floured surface, stretch the pizza dough into a 12-inch round, aiming for an even thickness.
3. Spread the San Marzano tomato sauce over the dough, leaving a 1-inch border for the crust.
4. Arrange the fresh mozzarella and tomato slices alternately over the sauce for even coverage.
5. Drizzle with extra-virgin olive oil and sprinkle sea salt flakes and black pepper evenly.
6. Transfer the pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and cheese bubbles.
7. Remove from oven, scatter torn basil leaves atop, and let rest for 2 minutes before slicing.

Relish the contrast of the creamy mozzarella against the tangy tomato sauce, all atop a crust that’s got the perfect chew. Serve it with a side of chili oil for those who dare.

Mozzarella Stuffed Meatballs

Hold onto your forks—these Mozzarella Stuffed Meatballs are about to steal the show. Packed with gooey surprises and bold flavors, they’re a game-changer for your dinner lineup.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp Italian seasoning
• 4 oz fresh mozzarella cheese, cut into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 24 oz marinara sauce, homemade or store-bought

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a large bowl, combine the ground beef, panko breadcrumbs, milk, beaten egg, minced garlic, Parmesan cheese, salt, pepper, and Italian seasoning. Mix until just combined—overmixing can toughen the meatballs.
3. Divide the mixture into 12 equal portions. Flatten each portion, place a mozzarella cube in the center, and shape the meat around the cheese, ensuring it’s fully enclosed.
4. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to sear all sides, about 2 minutes per batch. Transfer to the prepared baking sheet.
5. Bake for 15 minutes, or until the meatballs reach an internal temperature of 160°F.
6. Meanwhile, warm the marinara sauce in a saucepan over low heat. Once the meatballs are done, gently toss them in the sauce or serve on the side for dipping.

Unbelievably tender with a molten mozzarella core, these meatballs are a textural dream. Serve them atop a heap of spaghetti or as a standout appetizer with toothpicks for easy grabbing.

Grilled Peach and Fresh Mozzarella Salad

Elevate your summer salad game with this Grilled Peach and Fresh Mozzarella Salad. Char the peaches for a smoky sweetness, tangle with peppery arugula, and drizzle with a balsamic glaze that’s *chef’s kiss*.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 oz fresh mozzarella, torn into bite-sized pieces
• 2 cups baby arugula
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush peach halves with olive oil and place cut-side down on the grill. Grill for 3-4 minutes until char marks appear and peaches soften slightly.
3. Remove peaches from grill and let cool for 2 minutes. Slice into wedges.
4. In a large bowl, combine arugula, mozzarella, and grilled peach wedges.
5. Drizzle with balsamic glaze and remaining olive oil. Season with salt and pepper.
6. Toss gently to combine, ensuring all ingredients are evenly coated.

Zesty, creamy, and with a hint of smoke, this salad is a textural dream. Serve it on a platter for sharing or plate individually for a chic dinner party starter.

Fresh Mozzarella and Basil Pasta

Transform your dinner into a gourmet experience with this Fresh Mozzarella and Basil Pasta. Juicy tomatoes, creamy mozzarella, and aromatic basil come together in a dish that’s as vibrant as it is delicious.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 8 oz fresh mozzarella cheese, torn into small pieces
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the cherry tomatoes, red pepper flakes, and salt to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften, about 5 minutes. Tip: For a deeper flavor, let the tomatoes slightly caramelize.
4. Drain the pasta and add it to the skillet with the tomatoes. Toss to combine, adding reserved pasta water as needed to create a light sauce.
5. Remove the skillet from heat and stir in the fresh mozzarella and basil. Tip: Adding the cheese off the heat prevents it from becoming stringy.

Just before serving, give the pasta a final toss to ensure the mozzarella is perfectly melted into the dish. The result is a creamy, tangy, and slightly spicy pasta that’s best enjoyed immediately. For an extra touch, drizzle with a high-quality balsamic glaze.

Baked Fresh Mozzarella Sticks

You won’t believe how easy it is to whip up these crispy, gooey delights at home. Perfect for game night or a fancy snack attack!

Ingredients

• 8 oz fresh mozzarella cheese, cut into 1/2-inch sticks
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Vegetable oil, for frying
• Marinara sauce, for serving

Instructions

1. Place flour in a shallow dish. In another dish, combine beaten eggs. In a third dish, mix both breadcrumbs with garlic powder and smoked paprika.
2. Dredge each mozzarella stick in flour, shaking off excess. Dip into eggs, then coat thoroughly with breadcrumb mixture. Place on a baking sheet lined with parchment paper.
3. Freeze coated mozzarella sticks for at least 30 minutes to prevent melting during frying.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry sticks in batches until golden brown, about 30 seconds to 1 minute. Use a slotted spoon to transfer to a paper towel-lined plate.
5. Serve immediately with marinara sauce for dipping.

Bonus tip: For an extra crunch, double coat the mozzarella sticks by repeating the egg and breadcrumb steps before freezing.

Baked to perfection, these mozzarella sticks boast a golden crust that gives way to a molten center. Elevate your snack game by serving them with a spicy arrabbiata sauce or a drizzle of truffle oil.

Fresh Mozzarella and Avocado Toast

Need a quick, luxe breakfast that’s Insta-worthy? Fresh Mozzarella and Avocado Toast blends creamy, rich flavors with a crunch you’ll crave.

Ingredients

• 1 ripe Hass avocado, halved and pitted
• 2 slices artisan sourdough bread, 1/2-inch thick
• 4 oz fresh mozzarella cheese, sliced into 1/4-inch pieces
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp red pepper flakes
• 1 tbsp balsamic glaze
• 4 fresh basil leaves, chiffonade

Instructions

1. Preheat a skillet over medium-high heat for 2 minutes until hot.
2. Brush both sides of the sourdough slices with extra-virgin olive oil.
3. Toast the bread in the skillet for 2-3 minutes per side until golden brown and crispy.
4. While the bread toasts, scoop the avocado flesh into a bowl and mash lightly with a fork, leaving some chunks for texture.
5. Spread the mashed avocado evenly over the toasted sourdough slices.
6. Layer the fresh mozzarella slices on top of the avocado.
7. Sprinkle flaky sea salt, freshly ground black pepper, and red pepper flakes over the mozzarella.
8. Drizzle balsamic glaze in a zigzag pattern over the toast.
9. Garnish with fresh basil chiffonade.

Enjoy the contrast of creamy mozzarella and avocado against the crisp sourdough, with a kick from the red pepper flakes. Serve with a side of heirloom tomato salad for a color-packed plate.

Mozzarella and Prosciutto Roll-Ups

Dive into the ultimate appetizer that’s as easy to make as it is to devour. These Mozzarella and Prosciutto Roll-Ups combine creamy, melty cheese with salty, crisp prosciutto for a bite-sized flavor explosion.

Ingredients

• 8 slices of prosciutto di Parma, thinly sliced
• 8 ounces of fresh mozzarella cheese, cut into 8 equal strips
• 1 tablespoon of extra-virgin olive oil
• 1 teaspoon of freshly cracked black pepper
• 1 tablespoon of balsamic glaze, for drizzling
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay out the prosciutto slices on a clean work surface, ensuring they do not overlap.
3. Place one strip of mozzarella at the end of each prosciutto slice. Tip: For extra flavor, add a fresh basil leaf on top of the mozzarella before rolling.
4. Gently roll the prosciutto around the mozzarella, ensuring the cheese is fully enclosed. Tip: If the prosciutto tears, overlap another slice to cover the gap.
5. Arrange the roll-ups seam side down on the prepared baking sheet, spacing them evenly apart.
6. Lightly brush each roll-up with extra-virgin olive oil and sprinkle with freshly cracked black pepper.
7. Bake in the preheated oven for 10-12 minutes, or until the prosciutto is crisp and the mozzarella begins to ooze.
8. Remove from the oven and let cool for 2 minutes before serving. Tip: For an elegant presentation, drizzle with balsamic glaze just before serving.

Perfectly crisp prosciutto gives way to molten mozzarella in every bite, with the balsamic glaze adding a sweet tang. Serve these roll-ups on a platter garnished with fresh basil for a pop of color and freshness.

Fresh Mozzarella and Roasted Red Pepper Panini

Unleash your inner chef with this Fresh Mozzarella and Roasted Red Pepper Panini—crispy, melty, and packed with flavor. Perfect for a quick lunch or a cozy dinner, this sandwich is a game-changer.

Ingredients

• 1 ciabatta roll, halved
• 2 oz fresh mozzarella, sliced
• 1/4 cup roasted red peppers, drained and patted dry
• 1 tbsp extra-virgin olive oil
• 1/2 tsp balsamic glaze
• 1/4 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, room temperature

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Brush the outer sides of the ciabatta halves with extra-virgin olive oil.
3. Layer the fresh mozzarella slices and roasted red peppers on the bottom half of the ciabatta.
4. Drizzle the balsamic glaze over the peppers and sprinkle with sea salt flakes and freshly ground black pepper.
5. Close the sandwich with the top half of the ciabatta and spread the unsalted butter on the outer sides.
6. Place the sandwich in the panini press and cook for 3-4 minutes until the bread is golden and the cheese is melted. If using a skillet, press the sandwich with a heavy pan and flip after 2 minutes.
7. Remove from heat, let rest for 1 minute, then slice diagonally.

Fresh out of the press, this panini boasts a crispy exterior with a gooey, cheesy center. The sweet-tangy peppers and rich mozzarella create a harmony of flavors. Serve with a side of mixed greens or a bowl of tomato soup for a complete meal.

Mozzarella and Spinach Stuffed Chicken

Viral on your feed and irresistible on your fork, this dish packs flavor and flair into every bite. Perfect for a weeknight wow or a date-night dazzle, it’s as easy as it is elegant.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup fresh spinach, finely chopped
• 1/2 cup whole milk mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium bowl, combine the chopped spinach, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
3. Lay each chicken breast flat and evenly distribute the spinach and cheese mixture onto one side of each breast.
4. Fold the chicken over the filling, securing with toothpicks if necessary.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering.
6. Sear the stuffed chicken breasts for 3-4 minutes per side, or until golden brown.
7. Transfer the chicken to the prepared baking dish and pour chicken broth around the edges.
8. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let rest for 5 minutes before removing toothpicks and serving.

Melt-in-your-mouth mozzarella oozes into every forkful, while the spinach adds a fresh, earthy contrast. Serve atop a bed of garlic mashed potatoes or alongside a crisp arugula salad for a meal that’s as visually stunning as it is delicious.

Fresh Mozzarella and Sun-Dried Tomato Bruschetta

Make your taste buds dance with this Fresh Mozzarella and Sun-Dried Tomato Bruschetta—bold flavors, crunchy texture, and irresistible freshness in every bite.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, finely minced
• 1 cup fresh mozzarella, diced into 1/4-inch cubes
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Brush each slice lightly with extra-virgin olive oil. Toast in oven for 5-7 minutes until edges are golden and crisp.
3. While still warm, rub one side of each toast with minced garlic for a subtle, aromatic kick.
4. In a mixing bowl, combine diced fresh mozzarella, chopped sun-dried tomatoes, and chiffonade basil. Drizzle with remaining olive oil and season with sea salt and black pepper. Gently toss to coat.
5. Spoon the mozzarella mixture evenly onto each garlic-rubbed toast. Drizzle with balsamic glaze just before serving.
6. For an extra flavor boost, let the assembled bruschetta sit for 5 minutes to allow the flavors to meld.

Here’s the scoop: the creamy mozzarella pairs perfectly with the tangy sun-dried tomatoes, while the crispy baguette adds a satisfying crunch. Serve these beauties on a rustic wooden board for an Instagram-worthy appetizer that’s as delicious as it is photogenic.

Mozzarella and Pesto Stuffed Mushrooms

Zesty, bold, and utterly irresistible—these Mozzarella and Pesto Stuffed Mushrooms are your next party hit. Packed with creamy mozzarella and vibrant pesto, they’re a bite-sized flavor explosion.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/2 cup whole-milk mozzarella cheese, shredded
• 1/4 cup basil pesto, homemade or store-bought
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and mix them with mozzarella and pesto in a bowl. Season with salt and pepper.
3. Brush each mushroom cap with olive oil, both inside and out, to prevent sticking and add flavor.
4. Generously fill each mushroom cap with the cheese-pesto mixture, pressing down lightly to compact.
5. Arrange the stuffed mushrooms on the prepared baking sheet, ensuring they’re not touching.
6. Bake for 15-18 minutes, or until the cheese is bubbly and slightly golden.
7. Let cool for 2 minutes before serving to allow the filling to set slightly.

Creamy, herby, and with a perfect bite, these mushrooms are a crowd-pleaser. Serve them atop a rustic wooden board for an Instagram-worthy appetizer or alongside a crisp salad for a light meal.

Fresh Mozzarella and Zucchini Fritters

Whip up these crispy, golden Fresh Mozzarella and Zucchini Fritters for a snack that’s irresistibly cheesy and packed with garden-fresh flavor. Perfect for dipping or devouring straight off the plate.

Ingredients

• 2 medium zucchinis, grated and moisture squeezed out
• 1 cup fresh mozzarella, diced into small cubes
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1/4 cup grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil, finely chopped
• 1 clove garlic, minced
• 1/2 tsp baking powder

Instructions

1. In a large mixing bowl, combine the grated zucchini, fresh mozzarella, all-purpose flour, beaten eggs, Parmesan cheese, sea salt, black pepper, fresh basil, minced garlic, and baking powder. Mix until just combined.
2. Heat the clarified butter in a large skillet over medium heat (350°F) until shimmering.
3. Using a 1/4 cup measure, scoop the zucchini mixture into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. Transfer the fritters to a paper towel-lined plate to drain any excess butter. Repeat with the remaining mixture, adding more clarified butter to the skillet as needed.
5. Serve the fritters warm, garnished with additional fresh basil and a side of marinara sauce for dipping.

Zesty and satisfying, these fritters boast a crispy exterior with a melt-in-your-mouth mozzarella center. Try stacking them high on a platter for a shareable appetizer or tucking them into a pita with a drizzle of tzatziki for a handheld meal.

Mozzarella and Tomato Galette

Whip up this rustic Mozzarella and Tomato Galette for a show-stopping dish that’s as easy as it is delicious. Perfect for brunch or a light dinner, it’s a flaky, cheesy dream with a juicy tomato punch.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup fresh mozzarella cheese, thinly sliced
• 2 medium heirloom tomatoes, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh basil, chiffonade
• 1 large pasture-raised egg, lightly beaten
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and salt. Add cubed butter, using your fingers to press it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to ensure a flaky crust.
4. Turn dough onto a lightly floured surface. Roll into a 12-inch circle, about 1/8-inch thick.
5. Transfer dough to the prepared baking sheet. Arrange mozzarella and tomato slices in the center, leaving a 2-inch border.
6. Drizzle with olive oil and sprinkle with basil and black pepper.
7. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with beaten egg.
8. Bake for 35-40 minutes, until the crust is golden and the cheese is bubbly. Tip: Let it cool for 5 minutes before slicing to set the filling.
9. Serve warm. Tip: Pair with a drizzle of balsamic glaze for an extra flavor boost.

Savory with a buttery crunch, this galette boasts a melt-in-your-mouth center. Try serving it atop a bed of arugula for a peppery contrast.

Fresh Mozzarella and Arugula Salad

Craving a dish that screams summer? This Fresh Mozzarella and Arugula Salad is your ticket to freshness, combining creamy, dreamy mozzarella with peppery arugula for a bite that’s utterly irresistible.

Ingredients

• 8 oz fresh mozzarella cheese, torn into bite-sized pieces
• 4 cups baby arugula, thoroughly washed and dried
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a large mixing bowl, combine the baby arugula and torn fresh mozzarella pieces.
2. Drizzle the extra-virgin olive oil over the salad, using your hands to gently toss the ingredients, ensuring each leaf is lightly coated.
3. Add the balsamic glaze, flaky sea salt, and freshly ground black pepper to the bowl. Toss again to distribute the flavors evenly.
4. Scatter the halved cherry tomatoes and torn fresh basil leaves over the top of the salad for a burst of color and freshness.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Delight in the contrast of textures—creamy mozzarella against crisp arugula—and the vibrant flavors that make this salad a standout. Serve it alongside grilled crusty bread for a complete meal that’s as satisfying as it is simple.

Mozzarella and Eggplant Parmesan

Nothing beats the comfort of a cheesy, crispy Eggplant Parmesan. Layer tender eggplant with gooey mozzarella and a tangy tomato sauce for a dish that’s unforgettable.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded whole-milk mozzarella cheese
• 2 cups marinara sauce
• 1/4 cup olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with kosher salt and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko with Parmesan in a third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
6. Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Arrange a layer of fried eggplant, top with mozzarella, and repeat layers, finishing with cheese.
7. Bake for 25 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.

Bubbly mozzarella meets crispy eggplant in every bite. Serve with a side of garlic bread to scoop up the extra sauce.

Fresh Mozzarella and Corn Salad

Dig into this vibrant, no-cook salad that screams summer. Fresh mozzarella meets sweet corn in a dish that’s as easy as it is Instagram-worthy.

Ingredients

• 2 ears of fresh sweet corn, kernels removed
• 8 oz fresh mozzarella pearls, drained
• 1/4 cup extra-virgin olive oil
• 2 tbsp white balsamic vinegar
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. In a large mixing bowl, combine the fresh sweet corn kernels and mozzarella pearls.
2. In a small bowl, whisk together the extra-virgin olive oil and white balsamic vinegar until emulsified.
3. Drizzle the dressing over the corn and mozzarella mixture. Toss gently to coat.
4. Season with flaky sea salt and freshly ground black pepper. Toss again to distribute the seasoning evenly.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
6. Just before serving, sprinkle the chiffonade of fresh basil leaves over the top for a pop of color and freshness.

Juicy mozzarella pearls and crisp corn kernels create a delightful contrast in textures, while the basil adds a fragrant finish. Serve this salad atop grilled sourdough for an open-faced sandwich twist.

Mozzarella and Sausage Stuffed Peppers

Craving a dish that’s as fun to make as it is to eat? These Mozzarella and Sausage Stuffed Peppers are your next kitchen adventure—packed with gooey cheese, savory sausage, and a kick of spice.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb Italian sausage, casings removed
• 1 cup marinara sauce, homemade or high-quality store-bought
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook the Italian sausage until browned, about 5-7 minutes. Drain excess fat.
3. Stir in marinara sauce, garlic powder, onion powder, and red pepper flakes. Simmer for 3 minutes to blend flavors.
4. In a bowl, mix ricotta cheese, half of the mozzarella, and Parmesan cheese. Season with salt and pepper.
5. Stuff each bell pepper with the sausage mixture, then top with the cheese mixture.
6. Place peppers in the prepared baking dish. Drizzle with remaining olive oil.
7. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and slightly golden.
8. Sprinkle remaining mozzarella on top and bake for an additional 5 minutes.
9. Let rest for 5 minutes before serving to allow flavors to meld.

Ready to dive in? The peppers are tender yet crisp, with a molten center of spicy sausage and melted cheeses. Serve atop a bed of arugula for a fresh contrast or with crusty bread to scoop up every last bit.

Fresh Mozzarella and Watermelon Salad

Fresh mozzarella meets juicy watermelon in this unexpected summer salad that’s cool, creamy, and crisp all at once. Forget boring sides—this dish pops with color and flavor.

Ingredients

• 2 cups seedless watermelon, cubed (1-inch pieces)
• 8 oz fresh mozzarella pearls, drained
• 1/4 cup fresh basil leaves, chiffonade
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently toss the watermelon cubes and mozzarella pearls to combine without crushing the fruit.
2. Drizzle the olive oil over the salad, using a spoon to evenly coat each piece.
3. Sprinkle the chiffonade basil leaves atop the salad for a fragrant, herby touch.
4. Finish with a zigzag of balsamic glaze across the top for a sweet, tangy contrast.
5. Season with flaky sea salt and freshly ground black pepper just before serving to enhance the flavors.

Tip: For the best texture, chill the watermelon and mozzarella separately before assembling. Tip: Use a high-quality balsamic glaze for a thicker, more luxurious drizzle. Tip: Let the salad sit for 5 minutes after seasoning to allow the flavors to meld slightly.

Mozzarella’s creaminess balances the watermelon’s crisp sweetness, while the basil and balsamic add depth. Serve this salad on a platter with grilled bread for a stunning summer appetizer.

Mozzarella and Blackberry Grilled Cheese

Punch up your lunch with this unexpected twist on a classic. Mozzarella and blackberry grilled cheese blends creamy, melty goodness with a sweet-tart kick.

Ingredients

• 2 slices of artisan sourdough bread
• 1/2 cup fresh mozzarella cheese, thinly sliced
• 1/4 cup blackberry preserves
• 1 tbsp clarified butter
• 1/8 tsp flaky sea salt

Instructions

1. Heat a cast-iron skillet over medium-low heat (300°F) for even cooking.
2. Spread clarified butter on one side of each sourdough slice for a golden, crispy exterior.
3. Layer mozzarella slices and blackberry preserves between the unbuttered sides of the bread.
4. Place the sandwich in the skillet, buttered side down, pressing lightly with a spatula for even contact.
5. Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt.
6. Flip the sandwich carefully, cooking the other side for another 3-4 minutes.
7. Sprinkle flaky sea salt over the top immediately after removing from the skillet to enhance flavors.

Now, savor the gooey mozzarella paired with the vibrant burst of blackberry. Try serving it with a side of arugula salad for a peppery contrast.

Conclusion

You’ve just discovered a treasure trove of 20 delicious fresh mozzarella recipes perfect for any occasion! Whether you’re planning a cozy dinner or a festive gathering, these dishes promise to delight. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments below. Loved what you saw? Spread the joy by pinning this article on Pinterest for your fellow food lovers to enjoy!

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