Big Buy: Buffalo Mozzarella

ByMelissa Pellegrino

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fromFine Cooking#106, pp. 18-19

If there’s one cheese we can’t resist, it’s creamy buffalo mozzarella. Typically paired with a hefty price tag, buffalo mozzarella is a versatile ingredient you might not expect to find at the warehouse store. But we did—and at a great price. To take advantage of this first-rate find, we’ve created recipes for a layered eggplant, tomato, and mozzarella appetizer; a peach and mozzarella salad; and six crostini toppings that work deliciously with a layer of buffalo mozzarella. Try these, and you’ll use up this stellar bargain buy in no time.

Buffalo Mozzarella recipes:


Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks		Grilled Peach and Buffalo Mozzarella Salad

		The big buy: What:Balls of fresh buffalo-milk mozzarella. How much:1-lb. tub of buffalo mozzarella in whey. How to store:Keep any unused mozzarella in the refrigerator fully submerged in its liquid for up to one week.
6 Tasty Toppings for Crostini With a mild taste that complements myriad flavors, buffalo mozzarella makes an ideal base for crostini toppings. Layer sliced mozzarella over 12 crostini and top with one of the following: 香草辣椒和刺山柑 Slice 1 roasted red and 1 roasted yellow pepper into 1/2-inch-wide strips. Toss with 1 Tbs. chopped fresh flat-leaf parsley, 2 tsp. chopped capers, and 1/2 Tbs. extra-virgin olive oil (shown above). 焦糖洋葱香醋 Cook sliced red onion in butter until deeply caramelized. Add balsamic vinegar and chopped fresh rosemary and continue to cook until syrupy. Thyme-Roasted Tomatoes Cut 8 Roma tomatoes in half lengthwise and remove the seeds. Put them on a rimmed baking sheet, drizzle with olive oil, and top each with a thyme sprig. Bake at 325°F until soft and collapsed but not dry, 2 to 3 hours. Coarsely chop and stir in 1/4 cup diced black olives. Grilled Baby Artichokes Trim 6 baby artichokes and cut in half. Toss with olive oil and season with salt and pepper. Grill over medium heat until lightly charred and tender. Thinly slice the artichokes lengthwise and toss with sliced fresh mint and basil. Sautéed Mushrooms Sauté an assortment of sliced mushrooms until tender, and then deglaze the pan with a little dry vermouth. Stir in chopped chives.