Fresh Mozzarella and Roasted Tomatoes

I finally got the chance to make my first batch of fresh mozzarella!  Beecher’s in the Flatiron District sell kits from Urban Cheesecraft and it was in the summer that I picked one up but never got around to trying it until now.  Their deluxe DIY Cheese Kit allows you to make mozzarella, chèvre, paneer, ricotta, and queso blanco.  Everything is neatly labeled and the instructions are easy to use.

my batch of fresh mozzarella

If you would like to delve into the cheese making world, I suggest trying ricotta first as it seems to be fool-proof!  Click here for my homemade ricotta…you’re gonna love it!

Serves 4
fresh mozzarella ball
Campari tomatoes, thickly sliced
Italian bread or French baguette
basil, torn
garlic clove, minced
zest of 1 lemon
extra virgin olive oil
salt and pepper

Preheat oven to 180c (350f).  Place tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper.  Roast for 30 minutes or until soft and starting to shrivel.  Remove from oven and let cool to room temperature.  Slice mozzarella and place on a platter.  Add tomatoes in between cheese slices and scatter minced garlic.  Drizzle olive oil (I add a lot as I like to mop up the juices with the bread) over top of cheese and tomatoes.  Zest a lemon over the top followed by basil and season with salt and pepper.

The Culinary Chase’s Note:  This is a super easy antipasto to whip up and all the flavors tastes so fresh.  The Campari tomatoes are sweet-tasting and roasting enhances this.  Enjoy!

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