23 Delicious Mozzarella Cheese Recipes for Every Occasion

Ready to fall in love with mozzarella all over again? Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some gooey comfort food, we’ve got you covered with 23 mouthwatering recipes that showcase this versatile cheese. From classic Caprese to inventive twists, there’s something for every occasion. Let’s dive into these delicious dishes that promise to delight your taste buds!

Mozzarella Stuffed Meatballs

Wandering through the kitchen on a quiet evening, the thought of crafting something comforting yet indulgent led me to the idea of mozzarella-stuffed meatballs. There’s something deeply satisfying about the melty cheese hidden within the savory meat, a surprise waiting in every bite.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup breadcrumbs, finely ground
• 1/4 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 4 oz mozzarella cheese, cut into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil, finely chopped

Instructions

1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, beaten egg, minced garlic, Parmesan cheese, sea salt, black pepper, and dried oregano. Mix gently until just combined to avoid tough meatballs.
2. Divide the mixture into 12 equal portions. Flatten each portion in your palm, place a mozzarella cube in the center, and carefully shape the meat around the cheese, ensuring it’s fully enclosed.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the meatballs in batches, being careful not to overcrowd the pan, and cook for 4-5 minutes per side until deeply browned.
4. Transfer the skillet to a preheated oven at 375°F and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F.
5. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Fresh from the oven, these meatballs offer a delightful contrast between the crispy exterior and the gooey, melted mozzarella inside. Serve them atop a bed of spaghetti with a generous sprinkle of fresh basil for a meal that feels like a warm hug.

Caprese Salad with Fresh Mozzarella

Moments like these call for simplicity, a return to the basics where flavors speak for themselves. Today, let’s embrace the humble yet elegant Caprese Salad with Fresh Mozzarella, a dish that celebrates the harmony of ripe tomatoes, creamy cheese, and fragrant basil.

Ingredients

• 2 large, vine-ripened tomatoes, sliced 1/4-inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large serving platter, overlapping slightly for visual appeal.
2. Scatter the torn basil leaves evenly over the arranged slices, ensuring each portion receives a touch of green.
3. Drizzle the extra-virgin olive oil gently over the salad, aiming for an even distribution to enhance the flavors.
4. Repeat the drizzling process with the balsamic glaze, creating a delicate pattern that complements the salad’s colors.
5. Sprinkle the flaky sea salt and freshly ground black pepper over the top, adjusting the amounts to suit your preference but keeping the balance in mind.
6. Let the salad sit at room temperature for 5 minutes before serving, allowing the flavors to meld together beautifully.

Delight in the contrast of textures, from the juicy tomatoes to the silky mozzarella, each bite a testament to summer’s bounty. Consider serving this salad on a wooden board for a rustic touch, or alongside a crusty baguette to soak up the vibrant dressing.

Mozzarella and Tomato Bruschetta

Dappled sunlight filters through the kitchen window as I ponder the simplicity and elegance of combining ripe tomatoes with creamy mozzarella on a crisp slice of bread. This dish, a celebration of summer’s bounty, invites a moment of pause to savor each bite.

Ingredients

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

Instructions

1. Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
2. Lightly brush each slice with extra-virgin olive oil. Toast in the oven for 5-7 minutes, or until the edges are golden and crisp.
3. In a mixing bowl, gently combine the diced heirloom tomatoes, diced fresh mozzarella, and chiffonade of fresh basil.
4. Drizzle the mixture with the remaining extra-virgin olive oil and balsamic glaze. Season with sea salt and freshly ground black pepper, then toss lightly to coat.
5. Evenly distribute the tomato and mozzarella mixture over each toasted baguette slice.
6. Serve immediately, allowing the bread to retain its crunch beneath the juicy topping.

The bruschetta offers a delightful contrast between the crisp bread and the succulent, flavorful topping. Try garnishing with a few whole basil leaves for a touch of elegance, or serve alongside a chilled glass of Prosecco for an effortless aperitivo.

Garlic Mozzarella Bread

Remembering the warmth of a kitchen filled with the aroma of baking bread, I find myself drawn to the simplicity and comfort of Garlic Mozzarella Bread. It’s a dish that whispers of cozy evenings and the joy of sharing.

Ingredients

• 1 loaf of artisan sourdough bread, halved lengthwise
• 1/2 cup unsalted butter, clarified
• 4 cloves of garlic, finely minced
• 1/4 cup fresh parsley, finely chopped
• 1 1/2 cups whole milk mozzarella, freshly grated
• 1/4 teaspoon sea salt, finely ground
• 1/8 teaspoon black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan over low heat, melt the clarified butter, then stir in the minced garlic, cooking just until fragrant, about 1 minute. Remove from heat and stir in the chopped parsley.
3. Place the halved sourdough bread on the prepared baking sheet. Using a pastry brush, generously apply the garlic butter mixture to the cut sides of the bread.
4. Sprinkle the freshly grated mozzarella evenly over both halves of the bread, ensuring full coverage for a perfectly melted finish.
5. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden. For an extra crisp top, broil for the last 1-2 minutes, watching closely to prevent burning.
6. Remove from the oven and let cool for 2 minutes before slicing. This brief rest allows the cheese to set slightly, making for cleaner cuts.

Velvety strands of mozzarella stretch with each bite, while the garlic-infused butter seeps into the bread’s crevices, creating a harmony of textures. Serve alongside a vibrant tomato soup for a comforting meal that delights the senses.

Mozzarella Stuffed Chicken Breast

Evening light filters through the kitchen window as I ponder the simplicity and comfort of a dish that feels like a warm embrace. Mozzarella stuffed chicken breast, with its golden crust and molten heart, is a testament to the beauty of combining humble ingredients with a touch of creativity.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz fresh mozzarella cheese, sliced into 2 even pieces
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a sharp knife, carefully make a horizontal slit in each chicken breast to create a pocket, being careful not to cut all the way through.
3. Season the inside of each pocket with a pinch of sea salt, black pepper, and garlic powder.
4. Place a slice of mozzarella cheese inside each chicken breast pocket, then seal the edges with toothpicks to prevent the cheese from leaking during cooking.
5. Dredge each stuffed chicken breast in the all-purpose flour, shaking off any excess.
6. Dip the floured chicken into the lightly beaten egg, ensuring it’s fully coated.
7. Coat the chicken in panko breadcrumbs, pressing gently to adhere the crumbs to the surface.
8. Heat the clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
9. Carefully place the chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown.
10. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
11. Remove the toothpicks before serving.

Creating this dish yields a delightful contrast between the crispy, golden exterior and the tender, juicy chicken with its gooey mozzarella center. Consider serving it atop a bed of arugula dressed with lemon vinaigrette for a refreshing contrast to the richness of the chicken.

Pesto Mozzarella Pasta Salad

Sometimes, the simplest dishes speak the loudest, especially when they’re as vibrant and comforting as this pesto mozzarella pasta salad. It’s a dish that feels like a gentle embrace, perfect for those moments when you crave something both nourishing and effortlessly elegant.

Ingredients

• 8 oz fusilli pasta
• 1/2 cup homemade basil pesto
• 1 cup fresh mozzarella pearls, drained
• 1/4 cup extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, prepare an ice bath in a large bowl. Drain the pasta and immediately plunge it into the ice bath to stop the cooking process, ensuring it retains a perfect al dente texture.
4. Drain the pasta again and transfer it to a large mixing bowl. Drizzle with extra virgin olive oil and toss gently to coat, preventing the pasta from clumping together.
5. Add the homemade basil pesto, fresh mozzarella pearls, lemon juice, sea salt, and black pepper to the bowl. Toss gently until all ingredients are evenly distributed.
6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together beautifully.
7. Sprinkle the toasted pine nuts over the top just before serving to add a delightful crunch and nutty aroma.

Unassuming yet unforgettable, this pasta salad boasts a creamy texture from the mozzarella, a bright freshness from the pesto, and a satisfying crunch from the pine nuts. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Mozzarella and Spinach Stuffed Mushrooms

Whispering the secrets of comfort into the quiet kitchen air, these mozzarella and spinach stuffed mushrooms emerge as tiny vessels of warmth. Each bite is a tender embrace, blending the earthy whispers of mushrooms with the creamy murmur of cheese.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 tbsp extra virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 cup fresh spinach, finely chopped
• 1/2 cup whole milk mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. In a skillet over medium heat, warm the olive oil and sauté the chopped stems, onion, and garlic until softened, about 5 minutes.
3. Add the spinach to the skillet and cook until just wilted, approximately 2 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the sautéed vegetables with mozzarella, Parmesan, salt, and pepper. Stir until evenly mixed.
5. Brush each mushroom cap with melted butter, then generously fill with the spinach and cheese mixture.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the cheese is bubbly and lightly golden.
7. For an extra crisp top, broil for the final 2 minutes of baking, watching closely to prevent burning.

Kindly savor the contrast of the crispy, golden cheese against the soft, yielding mushroom. These stuffed delights pair beautifully with a crisp white wine or as a prelude to a rustic pasta dish, inviting a moment of pause in the day’s rush.

Fried Mozzarella Cheese Sticks

Wandering through the memories of comfort food, there’s something undeniably nostalgic about the golden crunch of fried mozzarella cheese sticks. They’re a simple pleasure, yet when made with care, they transform into a dish that feels both indulgent and intimately familiar.

Ingredients

• 8 oz whole milk mozzarella cheese, cut into 1/2-inch sticks
• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Vegetable oil, for frying (enough to fill a deep skillet to 1-inch)
• 1/2 cup marinara sauce, warmed (for serving)

Instructions

1. Place the flour in a shallow dish, seasoning it with garlic powder, onion powder, and smoked paprika for an aromatic base.
2. Dip each mozzarella stick into the beaten eggs, ensuring it’s fully coated to help the flour adhere.
3. Roll the egg-coated cheese in the seasoned flour, shaking off any excess for a light, even coating.
4. Repeat the egg and flour process once more to double coat each stick, ensuring a crispier exterior.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 375°F, using a candy thermometer for accuracy.
6. Fry the cheese sticks in batches, about 2-3 at a time, for 30 seconds or until golden brown, turning once for even cooking.
7. Remove with a slotted spoon and drain on paper towels, immediately sprinkling with a pinch of salt to enhance flavor.
8. Serve the fried mozzarella sticks hot with warmed marinara sauce on the side for dipping.

Yielded from the fryer, these cheese sticks boast a molten center encased in a crust that shatters delicately under the slightest pressure. You might find them irresistible when paired with a drizzle of truffle honey or a sprinkle of flaky sea salt for an unexpected twist.

Mozzarella and Basil Pizza

Sometimes, the simplest combinations bring the most comfort, like the classic pairing of mozzarella and basil on a crisp, golden crust. This mozzarella and basil pizza is a testament to the beauty of minimalism in cooking, where each ingredient shines.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella cheese, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough with 1 tbsp of extra-virgin olive oil, then spread the San Marzano tomato sauce evenly, leaving a 1/2-inch border for the crust.
4. Arrange the thinly sliced mozzarella over the sauce, covering the pizza evenly.
5. Season with sea salt and freshly ground black pepper.
6. Transfer the pizza onto the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove the pizza from the oven and immediately scatter the torn basil leaves over the top.
8. Drizzle with the remaining 1 tbsp of extra-virgin olive oil before slicing and serving.

Creating this pizza is like painting with flavors, where the creamy mozzarella melts into the vibrant tomato sauce, and the basil adds a fresh, aromatic finish. Consider serving it with a light arugula salad dressed in lemon vinaigrette to complement the richness of the pizza.

Mozzarella Corn Fritters

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. Mozzarella corn fritters are one such dish, where the sweetness of corn meets the creamy, stretchy goodness of mozzarella, all encased in a golden, crispy exterior.

Ingredients

• 1 cup fresh corn kernels
• 1 cup shredded mozzarella cheese
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the fresh corn kernels and shredded mozzarella cheese.
2. In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper.
3. Add the lightly beaten eggs and whole milk to the dry ingredients, stirring until just combined to avoid overmixing.
4. Gently fold the corn and mozzarella mixture into the batter until evenly distributed.
5. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking.
6. Drop tablespoon-sized portions of the batter into the skillet, flattening slightly with the back of the spoon.
7. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
8. Transfer the fritters to a paper towel-lined plate to drain any excess butter.
9. Serve immediately while still warm for the best texture and flavor.

Delightfully crispy on the outside with a soft, cheesy center, these mozzarella corn fritters are a testament to the beauty of simple ingredients. Try serving them with a dollop of sour cream or a drizzle of honey for an extra layer of flavor.

Baked Mozzarella Dip

Sometimes, the simplest dishes bring the most comfort, especially when they involve the gooey, irresistible allure of melted cheese. This baked mozzarella dip, with its golden crust and tender heart, is a testament to the joy of sharing good food with good people.

Ingredients

• 2 cups whole milk mozzarella cheese, freshly grated
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tbsp fresh basil, finely chopped
• 1/2 cup marinara sauce, for serving
• 1 baguette, sliced and toasted, for serving

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
2. In a medium mixing bowl, combine the grated mozzarella, softened cream cheese, sour cream, and mayonnaise until well blended.
3. Stir in the garlic powder, onion powder, smoked paprika, and fresh basil until the mixture is uniformly seasoned.
4. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
5. Bake for 20-25 minutes, or until the top is bubbly and lightly golden. For a more pronounced crust, broil for the last 2 minutes, watching closely to prevent burning.
6. Let the dip stand for 5 minutes before serving to allow it to set slightly, ensuring the perfect scoopable texture.

Perfectly creamy with a hint of smokiness, this dip pairs wonderfully with the crispness of toasted baguette slices. For a playful twist, serve it alongside a variety of colorful vegetable crudités for dipping, adding a fresh contrast to the rich, cheesy goodness.

Mozzarella and Prosciutto Panini

Casually, as the morning light filters through the kitchen window, the thought of a Mozzarella and Prosciutto Panini comes to mind—a simple yet profoundly satisfying sandwich that marries the creamy tenderness of fresh mozzarella with the salty, delicate crispness of prosciutto. It’s a dish that speaks to the soul, offering comfort and sophistication in every bite.

Ingredients

• 2 slices of artisanal sourdough bread
• 4 oz fresh mozzarella cheese, thinly sliced
• 2 oz thinly sliced prosciutto
• 1 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/4 cup arugula
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Lightly brush one side of each sourdough slice with extra virgin olive oil.
3. Spread Dijon mustard on the opposite side of one slice, then layer with mozzarella, prosciutto, and arugula.
4. Top with the second slice of bread, oiled side facing out, and press gently to seal.
5. Butter the outside of the sandwich lightly with softened unsalted butter for a golden crust.
6. Place the sandwich in the panini press and cook for 3-4 minutes until the bread is crispy and the cheese begins to melt. If using a skillet, cook for 2-3 minutes per side, pressing down with a spatula.
7. Remove from heat, let rest for 1 minute, then slice diagonally for serving.

As you take the first bite, the crunch of the bread gives way to the creamy mozzarella and the savory prosciutto, with a peppery hint from the arugula. Serve it with a side of mixed greens or a light tomato soup for a complete meal that feels both indulgent and refreshing.

Mozzarella Stuffed Jalapeno Poppers

Gently, as the evening settles in, there’s a dish that whispers comfort with a hint of adventure—mozzarella stuffed jalapeno poppers, a blend of creamy and spicy that dances on the palate.

Ingredients

• 6 large fresh jalapenos, halved lengthwise and seeded
• 4 oz whole milk mozzarella cheese, cut into 12 small sticks
• 1/2 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup clarified butter, for frying
• 1/2 tsp sea salt

Instructions

1. Preheat your deep fryer to 375°F or heat clarified butter in a deep skillet over medium-high heat until it reaches the same temperature.
2. While the oil heats, stuff each jalapeno half with a stick of mozzarella, ensuring it’s snug but not overflowing.
3. Dredge the stuffed jalapenos in flour, shaking off any excess to ensure a light, even coating.
4. Dip each floured jalapeno into the beaten eggs, allowing any excess to drip off for a uniform layer.
5. Coat the jalapenos in panko breadcrumbs mixed with smoked paprika, garlic powder, onion powder, and sea salt, pressing gently to adhere.
6. Carefully place the breaded jalapenos into the hot oil, frying in batches to avoid overcrowding, for 2-3 minutes or until golden brown and crispy.
7. Use a slotted spoon to transfer the poppers to a paper towel-lined plate, letting them drain for a minute to remove excess oil.
8. Serve immediately while the cheese is molten and the crust is at its crispiest.

Crisp on the outside with a gooey, molten center, these poppers offer a delightful contrast. For an extra layer of flavor, drizzle with a touch of honey or serve alongside a cool, herbed yogurt dip.

Mozzarella and Avocado Toast

Remember those quiet mornings when the world feels still, and all you crave is something simple yet profoundly satisfying? Mozzarella and avocado toast is that rare blend of comfort and elegance, a dish that whispers of lazy weekends and the joy of unhurried meals.

Ingredients

• 1 ripe Hass avocado, halved and pitted
• 2 slices of artisan sourdough bread, about 1/2 inch thick
• 1/4 cup fresh mozzarella cheese, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp red pepper flakes (optional)
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 375°F (190°C) to toast the bread to perfection.
2. While the oven heats, scoop the avocado flesh into a small bowl and gently mash it with a fork, leaving some chunks for texture.
3. Brush both sides of the sourdough slices lightly with extra-virgin olive oil to ensure a golden, crispy exterior.
4. Place the bread on a baking sheet and toast in the oven for 5-7 minutes, or until the edges are just beginning to turn golden brown.
5. Remove the toast from the oven and immediately layer the slices with the mashed avocado, spreading it evenly to the edges.
6. Arrange the thin slices of fresh mozzarella over the avocado, allowing the residual heat to slightly soften the cheese.
7. Season with flaky sea salt, freshly ground black pepper, and a sprinkle of red pepper flakes for a subtle heat, if desired.
8. Drizzle with balsamic glaze just before serving to add a sweet and tangy contrast to the creamy toppings.

On the plate, this toast is a study in contrasts: the crisp sourdough against the creamy avocado and melting mozzarella, each bite punctuated by the sharpness of the balsamic. Try serving it with a side of heirloom tomato salad for a burst of color and acidity that complements the richness of the toast.

Mozzarella and Tomato Galette

Under the soft glow of the kitchen light, the simplicity of a mozzarella and tomato galette unfolds, a rustic yet elegant dish that whispers of summer’s bounty and the comfort of homemade pastry.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled 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 teaspoon fresh thyme leaves
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually drizzle in 1/4 cup ice water, stirring with a fork until the dough begins to come together. Tip: The dough should hold together when pressed but not be sticky.
4. Turn the dough out onto a lightly floured surface and gently knead into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
7. Arrange 1 cup thinly sliced fresh mozzarella cheese over the dough, leaving a 2-inch border. Layer 2 thinly sliced heirloom tomatoes on top of the mozzarella.
8. Drizzle 1 tablespoon extra virgin olive oil over the tomatoes and sprinkle with 1 teaspoon fresh thyme leaves.
9. Fold the edges of the dough over the filling, pleating as you go. Brush the dough with the lightly beaten egg wash.
10. Bake for 35-40 minutes, or until the crust is golden brown and the cheese is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
11. Remove from the oven and let cool for 5 minutes before slicing. Tip: Letting the galette rest ensures the cheese sets slightly for cleaner slices.

Golden and flaky, the crust gives way to a juicy, savory filling, with the fresh thyme adding a whisper of earthiness. Serve warm, perhaps with a drizzle of balsamic reduction for a touch of sweetness that complements the tomatoes beautifully.

Mozzarella and Sausage Stuffed Shells

Comfort comes in many forms, and today, it arrives as a tray of Mozzarella and Sausage Stuffed Shells, a dish that marries the heartiness of Italian sausage with the creamy embrace of mozzarella, all nestled within tender pasta shells. It’s a recipe that feels like a warm hug, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 2 cups whole milk ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, sea salt, and black pepper. Stir until well combined.
5. Gently fold the cooked sausage into the cheese mixture until evenly distributed.
6. Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
7. Using a spoon, fill each pasta shell with the sausage and cheese mixture, then place them seam side up in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining 1/2 cup of mozzarella cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with chopped fresh basil before serving.

Unassuming at first glance, these stuffed shells reveal a rich tapestry of flavors and textures with each bite—creamy, savory, and perfectly balanced. Serve them alongside a crisp green salad and a glass of Chianti for an effortlessly elegant meal that belies its simplicity.

Mozzarella and Pepperoni Stromboli

Kindly imagine the warmth of your kitchen, the subtle hum of the oven preheating, and the comforting aroma of melted cheese and savory pepperoni wafting through the air. This Mozzarella and Pepperoni Stromboli is a delightful twist on traditional pizza, offering a cozy, handheld experience that’s perfect for sharing or savoring solo.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1 cup whole milk mozzarella cheese, freshly shredded
• 1/2 cup pepperoni slices, thinly cut
• 1/4 cup marinara sauce, homemade or premium store-bought
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a 12×10 inch rectangle.
3. Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Sprinkle the shredded mozzarella cheese and arrange the pepperoni slices over the sauce.
5. Starting from the long side, tightly roll the dough into a log, sealing the edges by pinching them together.
6. Transfer the stromboli to the prepared baking sheet, seam side down, and brush the top with the beaten egg.
7. Using a sharp knife, make 3-4 small slits on top of the stromboli to allow steam to escape.
8. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
9. Remove from the oven and let it cool for 5 minutes before slicing.

Melted mozzarella oozes with each slice, while the pepperoni adds a spicy, savory depth. Serve this stromboli with a side of warmed marinara for dipping, or enjoy it as is for a satisfying meal that’s both rustic and refined.

Mozzarella and Olive Tapenade Crostini

Capturing the essence of summer evenings, this dish blends the creamy subtlety of mozzarella with the bold, briny notes of olive tapenade, all perched atop a crisp, golden crostini. It’s a simple yet sophisticated appetizer that whispers of Mediterranean breezes and leisurely gatherings.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra-virgin olive oil
• 1 cup kalamata olives, pitted and finely chopped
• 2 tbsp capers, drained and minced
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves
• 8 oz fresh mozzarella, sliced into 1/4-inch thick pieces
• Freshly ground black pepper, to garnish

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
2. Lightly brush each slice with extra-virgin olive oil. Toast in the oven for 10-12 minutes, or until the edges are golden and the centers are crisp.
3. While the crostini toast, combine the kalamata olives, capers, minced garlic, lemon juice, and thyme leaves in a bowl. Stir gently to blend the tapenade.
4. Once the crostini are ready, let them cool for 2 minutes. This brief rest ensures they’re sturdy enough to hold the toppings without breaking.
5. Layer each crostini with a slice of fresh mozzarella, then top with a generous spoonful of the olive tapenade.
6. Finish with a light drizzle of the remaining olive oil and a sprinkle of freshly ground black pepper for a touch of heat and complexity.

The crostini offer a delightful contrast between the creamy mozzarella and the crunchy bread, while the tapenade brings a vibrant, salty depth. Serve these on a rustic wooden board for an inviting presentation that encourages guests to gather and savor each bite.

Mozzarella and Sun-Dried Tomato Quiche

On a quiet morning like this, there’s something deeply comforting about the idea of a quiche—its golden crust cradling a creamy, savory filling, each bite a little moment of warmth. This version, with its melty mozzarella and tangy sun-dried tomatoes, feels like a hug in dish form.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup whole milk
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/2 cup sun-dried tomatoes, finely chopped
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges.
2. In a medium saucepan over low heat, warm the milk and heavy cream until just steaming. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the lightly beaten eggs, shredded mozzarella, chopped sun-dried tomatoes, sea salt, black pepper, and nutmeg. Gradually whisk in the warm milk and cream mixture until fully combined.
4. Brush the pie crust with clarified butter to prevent sogginess. Pour the egg mixture into the crust, filling it to just below the rim.
5. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
6. Let the quiche cool on a wire rack for at least 10 minutes before slicing. This allows the filling to set further, ensuring clean slices.

Perfectly balanced between creamy and firm, this quiche offers a delightful contrast of textures—the crisp crust against the soft, flavorful filling. Serve it with a simple arugula salad dressed in lemon vinaigrette for a bright counterpoint to its richness.

Mozzarella and Bacon Stuffed Peppers

Just imagine the quiet hum of the kitchen, the soft sizzle of bacon in the pan, and the warm, melty promise of mozzarella waiting to be discovered inside vibrant bell peppers. This dish is a cozy embrace, a simple yet profound pleasure that turns an ordinary evening into something gently celebratory.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 8 oz thick-cut bacon, diced
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers upright.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of the bacon fat in the skillet.
3. In a mixing bowl, combine the cooked bacon, shredded mozzarella, heavy cream, melted butter, smoked paprika, sea salt, and black pepper. Stir until the mixture is uniformly blended.
4. Carefully spoon the filling into each prepared bell pepper, packing it gently to ensure no air pockets.
5. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly and slightly golden on top.
6. Let the peppers rest for 5 minutes before serving to allow the filling to set slightly.

Creating a contrast of textures, the peppers offer a tender bite against the creamy, smoky filling. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a crisp, green salad to cut through the richness.

Mozzarella and Herb Focaccia

Fragrant and inviting, this mozzarella and herb focaccia is a canvas of golden crust and tender crumb, dotted with pockets of melted cheese and aromatic herbs. It’s a simple pleasure that speaks volumes, especially when shared.

Ingredients

• 4 cups high-protein bread flour
• 1 1/2 cups lukewarm water (110°F)
• 2 tsp active dry yeast
• 2 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 8 oz fresh mozzarella cheese, torn into small pieces
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp flaky sea salt, for finishing

Instructions

1. In a large mixing bowl, combine the bread flour, lukewarm water, active dry yeast, and fine sea salt. Mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 425°F. Drizzle a 9×13-inch baking pan with olive oil.
5. Transfer the risen dough to the prepared pan, gently stretching it to fit. Dimple the surface with your fingers.
6. Evenly distribute the torn mozzarella pieces over the dough, then sprinkle with chopped rosemary and thyme. Drizzle with additional olive oil and sprinkle with flaky sea salt.
7. Bake for 20-25 minutes, until the focaccia is golden brown and the cheese is bubbly. Tip: For an extra crispy crust, place a pan of water on the oven’s lower rack during baking.
8. Let the focaccia cool in the pan for 5 minutes before transferring to a wire rack. Tip: Serve warm to enjoy the cheese at its most stretchy and flavorful.

Heavenly when fresh, this focaccia boasts a crisp exterior giving way to a soft, airy interior, with the mozzarella creating delightful pockets of gooey richness. Try tearing it apart with friends, or pair with a robust olive oil for dipping.

Mozzarella and Egg Breakfast Sandwich

Breakfast has a way of grounding us, offering a moment of calm before the day unfolds. This mozzarella and egg breakfast sandwich, with its creamy textures and comforting warmth, is a gentle invitation to savor the morning.

Ingredients

• 2 slices of artisan sourdough bread
• 1 tablespoon of clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup of fresh mozzarella cheese, torn into small pieces
• 1 tablespoon of extra-virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a non-stick skillet over medium-low heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Pour the lightly beaten eggs into the skillet, stirring gently with a silicone spatula to create soft, fluffy curds. Cook for 2-3 minutes until just set, then remove from heat.
3. Brush one side of each sourdough slice with extra-virgin olive oil. Toast the bread in a separate skillet over medium heat until golden brown, about 2 minutes per side.
4. Layer the scrambled eggs and torn mozzarella cheese on one slice of toasted sourdough, seasoning lightly with salt and pepper. Top with the second slice of bread.
5. Return the sandwich to the skillet over low heat, covering with a lid to melt the mozzarella slightly, about 1 minute.

Finished with a delicate crispness from the sourdough and the gooey pull of melted mozzarella, this sandwich is a study in simplicity. For an extra touch of brightness, serve with a side of heirloom tomato slices drizzled with balsamic glaze.

Mozzarella and Peach Salad

Now, as the late summer sun casts its golden glow, there’s a dish that captures the essence of the season with every bite. This mozzarella and peach salad is a celebration of contrasts—creamy, tangy, and sweet—melding together under a drizzle of honey and a sprinkle of fresh basil.

Ingredients

• 8 oz fresh mozzarella cheese, torn into bite-sized pieces
• 2 ripe peaches, pitted and sliced into 1/4-inch wedges
• 1/4 cup extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tbsp wildflower honey
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. On a large serving platter, arrange the torn mozzarella and peach slices in an alternating pattern, ensuring each piece is visible.
2. In a small bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, and wildflower honey until emulsified. Tip: For a smoother dressing, warm the honey slightly before whisking.
3. Drizzle the dressing evenly over the arranged mozzarella and peaches, using the back of a spoon to spread it gently if necessary.
4. Sprinkle the chiffonade of fresh basil leaves over the salad, followed by the flaky sea salt and freshly ground black pepper. Tip: Tear the basil leaves by hand to prevent bruising and preserve their vibrant color.
5. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld. Tip: Serving the salad slightly chilled can enhance the refreshing contrast between the creamy mozzarella and juicy peaches.

The salad presents a harmonious blend of textures—the soft give of mozzarella against the crispness of peach skin, all tied together with the silkiness of the dressing. For an added touch of elegance, serve on a slate board with a drizzle of reduced balsamic glaze artfully swirled around the plate.

Conclusion

You’ve just explored a world of cheesy delights with our 23 Delicious Mozzarella Cheese Recipes! Whether you’re planning a cozy dinner or a festive gathering, there’s something here for every occasion. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!

Bella Bacinos