Fresh Mozzarella Recipes

Slice tomatoes and BelGioioso Fresh Mozzarella into 1/4" slices. Arrange on a platter, alternating a slice of tomato, cheese and a basil leaf until platter is full. Sprinkle salt and pepper to taste. Drizzle with olive oil. Garnish with fresh basil. Serves 6.

Margherita Pizza

1 prepared pizza dough

1 Tbsp. olive oil

1/2 cup pizza sauce

1 lb. BelGioioso Fresh Mozzarella, sliced

6 fresh basil leaves, chopped

1/2 tsp. salt

Preheat oven to 425F. Place pizza dough on lightly oiled pan. Brush with 1/2 Tbsp. olive oil. Top crust with pizza sauce, slices of BelGioioso Fresh Mozzarella, chopped basil, salt and remaining olive oil. Bake for 12-15 minutes or until top and bottom of crust are nicely browned. Cut into wedges and serve.

Fresh Mozzarella and Bell Pepper Salad

2 red bell peppers

2 yellow bell peppers

2 BelGioioso Fresh Mozzarella balls, sliced

1/2 cup extra-virgin olive oil

1/2 tsp. salt

1/4 tsp. ground pepper

4 fresh basil leaves, chopped

Preheat broiler. Place peppers under broiler (turning frequently) until blackened all over, about 12-15 minutes. Let cool in paper bag. Remove stems, skins and seeds. Cut into 1/4" strips.

On a platter, arrange a row of alternating colored pepper strips, slightly overlapping. Arrange an overlapping row of BelGioioso Fresh Mozzarella next to them. Continue alternating until all are used. Drizzle oil over the pepper and cheese, and sprinkle on salt, pepper and basil. Cover loosely and let marinate 1/2 hour at room temperature before serving. Serves 4.

Fresh Mozzarella and Parmesan Pasta Salad

5 cups dry medium shell pasta, cooked and drained

3 cups fresh mushrooms, sliced

2 cups (10 oz) BelGioioso Fresh Mozzarella, diced

1 cup patted ripe olives, sliced

1 cup green pepper, cut into 2" strips

1 cup cherry tomatoes, quartered

2 Tbsp. sliced green onion

1 cup Italian salad dressing

1/4 cup BelGioioso Parmesan, grated

Green onion tops for garnish

In large bowl, combine pasta, mushrooms, BelGioioso Fresh Mozzarella, olives, pepper, tomatoes and onion. Pour dressing over salad; toss to coat. Cover and refrigerate 3-4 hours. Just before serving, stir in BelGioioso Parmesan and garnish with onion tops.