Fresh mozzarella. Any fresher and it would still be milk.
Summer means fresh. Fresh lemonade, fresh watermelon and freshly laundered sheets hanging from a line. In this context, things like “cave-aged Gruyére” and “Trappist-style monastery cheese” don’t seem quite right.
That’s where fresh mozzarella comes in.
Fresh mozzarella is very different from its more common shredded and block brethren. It’s moist, sweet and soft, with a springy, yielding texture unlike any other cheese.
Many people are first introduced to it in Insalata Caprese — the Caprese salad. Sliced fresh mozzarella, plum tomatoes and basil seasoned with salt, black pepper and olive oil.
The popularity of this dish is understandable. The flavors are simple and crisp. Most people can make one in less time than it takes to sharpen the knife. And the rise of heirloom tomato varieties has only added to its appeal.
But the Caprese is just one of many ways to invite this fresh new friend to your summertime table.
The down-to-earth
First off, you don’t need to cook a thing. For a quick, light snack, fresh mozzarella can be served simply with fresh crusty bread and wine. Good drinking partners are Chardonnay, Sauvignon Blanc, and light-bodied Pinot Noir wines. Plate-side companions like roasted red peppers, prosciutto, sardines, and olives also work well with the creaminess of fresh mozzarella.
The classic
The starting point for all pizzas that followed, Pizza Margherita, made with tomato, sliced fresh mozzarella, fresh basil and extra virgin olive oil, is so venerated in Italy, it’s been given the status of a “guaranteed traditional specialty.” All you do to make one yourself is pick up some fresh dough in the deli or bakery section of your grocery store, roll it out to a thickness of 1/4 inch, put the good stuff on top and bake for about 8 minutes in an oven preheated to 500 degrees F.
The brand new and wonderful
But first…
Here’s some fun facts you can commit to memory while you’re whipping these up that will have friends and family thinking you’re a true Italian gourmet.
The word “mozzarella” is from the Italian “mozzare,” which means “to cut or tear,” because it is repeatedly pulled & stretched to a smooth, even texture, then cut off and shaped. And the small, round Ciliengini get their name from the Italian word for cherry—“ciliegia.”
Now get to work!
Prosciutto with Figs and Fresh Mozzarella

This Italian holiday indulgence is perfect in July and August, when figs are their ripest.
4 ripe, fresh figs
8 slices prosciutto
Sorrento® Fresh Mozzarella cheese
Fresh basil leaves
2 tbsp extra virgin olive oil to serve
Cut the figs into quarters and the prosciutto in half lengthwise. Cut off or tear (mozza!) the fresh mozzarella into 16 pieces.
Now just roll up fig quarter, a basil leaf and the mozzarella in a slice of prosciutto. Drizzle with the olive oil and season with salt and a little freshly ground black pepper.
Summer Melon Salad
Get out the melon-baller for this colorful, juicy treat.
An assortment of fresh summer melons (watermelon, cantaloupe, honeydew and casaba to name a few)
Red, yellow and/or orange bell peppers
Cilantro
Sorrento® Fresh Mozzarella or Ciliengini cheese
Using a melon-baller, scoop balls of melon and Sorrento® Fresh Mozzarella into a bowl. If you use Sorrento® Ciliengini, it’s ready to go right out of the container. Seed and chop peppers and cilantro. Combine with cheese and mix gently. Season with a pinch of salt and a dash cayenne pepper. The heat enhances the sweet, but not too much! Enjoy.
Red Pepper Pasta with Fresh Mozzarella
Pasta with tomato-only sauces making you yawn? Not only will this wake up your taste buds, it’ll be ready before the pasta boils.
3/4 pound pasta
2 whole roasted red peppers (grab ’em from the deli, or roast ’em yourself)
2 sun-dried tomato halves
1/4 cup extra-virgin olive oil
1 tbsp tomato paste
1 clove garlic
5 or 6 fresh basil leaves
1/2 pound Sorrento® Fresh Mozzarella Cheese
While the pasta is boiling, place the roasted red peppers, sun-dried tomatoes, olive oil, tomato paste, garlic and three basil leaves in food processor until smooth. Season with salt and pepper and toss with pasta. Tear a few more basil leaves add to the pasta with diced mozzarella. Toss and eat.
Strawberry, Mozzarella and Arugula Salad
Summer means strawberries and this sophisticated, yet kid-friendly recipe matches the tartness of the fruit with earthy greens and creamy mozzarella.
4 cups arugula, stems removed
½ container Sorrento® Ciliengini or 4 ounces Sorrento® Fresh Mozzarella, cubed
1 pint strawberries, quartered
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Toss the three main ingredients and plate. Whisk the vinegar and the oil, and salt to taste. Drizzle the dressing over the salads and season with freshly ground pepper. |
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