Rosemary-Garlic Mozzarella Balls with Roasted Cherry Tomato Dipping Sauce

By • June 17, 2010 • 0 Comments

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Author Notes: Garlic and rosemary spiced breadcrumbs create a savory golden brown crust on creamy fresh mozzarella balls. Roasting the cherry tomatoes and onion caramelizes their natural sugars intensifying their sweet flavor in the dipping sauce. The key to a mozzarella ball with a crunchy crust and silky melted inside is partially freezing the mozzarella balls and keeping the extra-virgin olive oil hot while cooking. If the oil cools, the mozzarella will melt too much and the balls will fall apart. Garden Gate Kate

Serves 4

Mozzarella Balls

  • 3 cups cubed multigrain bread
  • 4 sprigs fresh rosemary, leaves only
  • 2 garlic cloves, minced
  • sea salt and freshly cracked black pepper to taste
  • 1/2 cup whole wheat flour
  • 1 pound bocconcini (small mozzarella balls)
  • 2 cage-free eggs, beaten
  • extra virgin olive oil for sautéing

Roasted Cherry Tomato Dipping Sauce

  • 2 cups cherry tomatoes
  • 1/2 medium onion, cut into wedges
  • 1 garlic clove, peeled
  • extra-virgin olive oil
  • sea salt and freshly cracked black pepper to taste
  • 2 tablespoons shredded fresh basil
  • 1/2 teaspoon crushed red pepper flakes
  1. To prepare mozzarella balls, place bread pieces in a food processor, and pulse until you have about 2 cups coarse bread crumbs. Stir in rosemary and garlic. Season with sea salt and cracked black pepper. Dip mozzarella in whole wheat flour, shake off excess. Dip mozzarella into egg, then coat in seasoned multi-grain bread crumbs. Place on a tray; set aside in the freezer.
  2. Preheat oven to 425F. To make roasted cherry tomato dipping sauce, set tomatoes, onion, and garlic on a roasting tray. Drizzle with extra-virgin olive oil and season with sea salt and cracked black pepper. Roast for 15 to 20 minutes, until the tomatoes are slightly caramelized on the top. Remove from oven and transfer to a food processor and puree. Transfer tomato mixture to a pot and simmer, uncovered, over low heat until thick and creamy.
  3. Pour extra-virgin olive oil into a large skillet and heat on medium-high heat. Remove mozzarella balls from the freezer. Sauté a few mozzarella balls at a time for 3 to 4 minutes, until golden brown and cheese is just beginning to melt. Drain on pepper towels. Serve with roasted cherry tomato dipping sauce.

Tags: basil, cherry tomatoes, fresh rosemary, mozzarella, multigrain, Vegetarian

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