TIP OF THE DAY: More To Do With Mozzarella

August 20, 2014 at 8:43 am · Filed under Cheese-Yogurt-Dairy

You love it on pizza, lasagna, panini, and in a Caprese salad. But there‘s more you can do with mozzarella.

For example, Crave Brothers, Wisconsin-based producers of award-winning cheeses, say that mozzarella and fresh vegetables were made for each other.

Think beyond the eight-ounce or one-pound balls of mozzarella to other sizes:

Perlini (per-LEE-nee), tiny pearl size balls.

Ciliegine (CHEEL-yay-genie), the size of cherry tomatoes.

Bocconcini (bow-cawn-CHEE-nee), ball size.

Ovoline (oh-voe-LEE-nee), egg size.

Medallions, pre-sliced from one-pound logs.

Then, decide how to use them.

MORE WAYS TO USE MOZZARELLA CHEESE

Appetizer Skewers. Ciliegine are the perfect size for skewers, along with cherry tomatoes and other vegetables, cubed meats or rolled proscuitto.

What would you do with perlini, pearls of mozzarella? Photo by Melody Lan | THE NIBBLE.

Cooked Vegetables. Pearline create tasty dots of mozzarella, strewn across hot or chilled cooked vegetables.

Fruit Salads. Another way to enjoy fruit and cheese! For dessert, try ciliegine and melon balls with snipped basil and a light vinaigrette dressing.

Green Salads, Pasta Salads. Toss the smaller sizes into green salads or pasta salads. They elevate

RECIPE: STRING BEAN SALAD WITH CUCUMBER & MOZZARELLA

Here’s how the Crave brothers are enjoying their mozzarella: with green beans and cucumbers.

Ingredients

Steamed green beans, room temperature

Cucumber slices

Perlini

Salt and pepper to taste

Optional: fresh herbs—basil, mint, oregano, rosemary, thyme or other favorite

Dressing: fruity vinaigrette, with olive oil and berry- or cherry-infused vinegar; or a balsamic vinaigrette

Preparation

1. TOSS all ingredients. Since there are no greens to get soggy, you can do this ahead of time.

2. SERVE chilled or at room temperature.

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