Using fresh mozzarella?

[GayeC]

I am going to try making mozzarella this weekend (www.cheesemaking.com for those who are interested but missed the earlier threads) but realized that I have never used fresh mozzarella (I've never even seen it!). Any suggestions for how to use it, other than in lasagne and pizza? Have you used it on pizza and, if so, do you agree with the instructions in the cheese-making kit that you should add it only in the last 5 minutes of baking, because it has a high water content?
TIA. Gaye

[Luv to Cook]

Mmm...sounds good! I love fresh mozz. I like to make a bruschetta with it. I just cut it into cubes and mix it with fresh basil (chopped), a little bit of good olive oil, salt and pepper, and chopped tomoatoes. Toast a piece of crusty bread and put the mixture on top...so yummy!

Anita

[SandyM]

I love to dice fresh mozzarella with grape tomatoes and fresh basil, and toss in a light vinaigrette dressing.

[Mindy]

Just a word of caution. In my grocery stores there are 2 kinds of fresh mozz. One comes in a tub of water with 4 small balls in it and the other is one large ball wrapped in plastic. If you use the one that comes in water make sure you cut up the cheese and then drain it on paper towels to soak up the water before putting it on pizza. The large ball you can just cut and use. If using it for pasta it doesn' make a difference. Once you use fresh you will never use the shredded stuff in the package!

[GayeC]

Anita, thanks for the advice and ama, thanks for the recipe. It sounds wonderful. Gaye

[Grace]

Fresh mozzarella also makes the best Insalate Caprese (found on most Italian menus). It's something I make at home a lot too.

perfectly ripe tomato (don't use those yukky pinkish ones - the fresher the better), sliced
Fresh mozzarella balls, sliced
Fresh basil leaves
Extra Virgin Olive Oil
Salt and pepper

Put a slice of tomato on a plate, top with a slice of fresh mozz., then a whole basil leaf. Continue layering (not on top of each other, but overlapping, fan style). Drizzle with olive oil and sprinkle with salt and pepper. This is the best salad ever.

[emilycat]

I don't think I'm up for making it yet, but fresh mozzarella is next on my cheese list -- I can't believe I've never bought it before! Grace, your salad sounds divine -- simplicity is always the most heavenly! http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Grace, I also love to alternate with yellow tomatoes, too!

Kim

[GayeC]

Originally posted by Luv to Cook:
Mmm...sounds good! I love fresh mozz. I like to make a bruschetta with it. I just cut it into cubes and mix it with fresh basil (chopped), a little bit of good olive oil, salt and pepper, and chopped tomoatoes. Toast a piece of crusty bread and put the mixture on top...so yummy!

Anita

Anita -- This sounds great. I hate to be dumb but do you toast or broil this again after the toppings are on it, or just put the toppings on the toasted bread?

[ama47369]

Gaye-I came across this recipe and wondered if you would like it. It sounds good, but I haven't tried it, yet. I can't wait to try making my own Mozzarella, too! How fun! http://www.cookinglight.com/bbs/smile.gif

Herb-Marinated Fresh Mozzarella Wraps

SOURCE: Cooking Light YEAR: April PAGE: 216

INGREDIENTS FOR 4 SERVINGS:
3/4 cup (3 ounces) diced fresh mozzarella cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped pitted kalamata olives
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 teaspoon olive oil
1/4 pound thinly sliced pepper ham
16 asparagus spears, steamed and chilled (about 1/4 pound)
4 (8-inch) fat-free flour tortillas

INSTRUCTIONS:
Ingredients like cheese, olives, ham, and asparagus will hold up well and
actually taste better after they've had a chance to meld in the sandwich.
These wraps require the best utensils: your hands.

1. Combine the first 6 ingredients in a medium bowl. Cover and chill 2 hours.

2. Arrange 1 ounce of ham and 4 asparagus spears on each tortilla. Spoon about
1/3 cup cheese mixture over the asparagus, and roll up. Yield: 4 servings
(serving size: 1 wrap).

Note: These wraps may be assembled up to 4 hours in advance, though the
tortillas will begin to absorb moisture if prepared too far in advance. Pepper
ham is available in the deli section of most supermarkets. If you are unable
to find it, substitute regular ham, and add 1/4 teaspoon freshly ground black
pepper to the cheese as it marinates.

NUTRITIONAL INFORMATION:
CALORIES 230 (30% from fat); FAT 7.7g (sat 3.5g, mono 3.2g, poly 0.5g);
PROTEIN 13.4g; CARB 26.7g; FIBER 1.8g; CHOL 30mg; IRON 1.9mg; SODIUM 862mg;
CALC 130mg

[Luv to Cook]

Hi Gaye,

Not a dumb question at all! I don't toast it again. I just toast the bread and put the mozz mixture on as it is. Enjoy!

Anita

[BethH]

I add a little bit of balsalmic vinegar as well! I can't wait until I can get some good tomatoes again! Love that salad.

[Adriana]

Homemade fresh mozarella! I'm jealous! I love to use it in a bruschetta.

Squeeze a clove of garlic into 1/4 cup olive oil and brush it over thickly slice sourdough slices. Toast the bread lightly on a grill, grill pan or toaster. Top with basil leaves, thin slices of mozarella and sliced tomatoes (various colors if possible). Top with slivers of roasted peppers (I like to make a decorative "X" with them. Then put them under the broiler just until the cheese melts. You will get raves!

[Julia1Pin]

I just want to run home and make bruschetta now. The only things I don't ahve are the mozerella (kinda important) and the loaf of bread. YUMMY http://www.cookinglight.com/bbs/smile.gif

[GayeC]

Thanks again for all of these great recipes and ideas. I am going to print them all out and start trying them (as soon as I make the cheese tomorrow).
Gaye

[Leslie w]

I always buy fresh mozzarella for my pizza. My fave pizza is the one I make w/ fresh tomatoes, fresh mozzarella and some basil. Sometimes I also add homemade sauce and a layer of cheddar to the base. Wonderful!

BTW this isn't exactly low cal but if you want the flavor of fresh mozzarella and all you have on hand is the shredded mozzarella in the bag, you can take a handful of the cheese, place it in a bowl and cover it with olive oil. Let it stand for an hour or two. It makes the cheese creamier and it melts nicer. Happy eating!