20 Delicious Fresh Mozzarella Recipes Easy to Make

Dive into the creamy, dreamy world of fresh mozzarella with our roundup of 20 Delicious Fresh Mozzarella Recipes Easy to Make! Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these recipes are your ticket to mouthwatering meals that everyone will love. From classic Caprese to innovative twists, get ready to fall in love with mozzarella all over again. Let’s get cooking!

Caprese Salad with Fresh Mozzarella

Nothing celebrates the simplicity of Italian cuisine like a classic Caprese Salad, with its vibrant colors and fresh flavors. It’s a perfect starter or light meal that comes together in minutes.

Ingredients

• 2 large ripe tomatoes, sliced 1/4 inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large plate, slightly overlapping them.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle the extra virgin olive oil and balsamic glaze evenly over the arranged slices.
4. Sprinkle the sea salt and freshly ground black pepper over the top.

The beauty of this Caprese Salad lies in the harmony of juicy tomatoes, creamy mozzarella, and aromatic basil, brought together with a drizzle of balsamic glaze for a touch of sweetness.

Tip: For the best flavor, use the ripest tomatoes you can find and high-quality fresh mozzarella.

Fresh Mozzarella and Tomato Pasta

This Fresh Mozzarella and Tomato Pasta is a vibrant, no-fuss dish that brings the flavors of summer to your table any time of year.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add cherry tomatoes to the pan with salt and black pepper. Cook for 3-4 minutes, just until tomatoes begin to soften.
4. Toss the cooked pasta with the tomato mixture, then gently fold in the fresh mozzarella cubes and chopped basil.
5. Serve immediately, allowing the residual heat to slightly melt the mozzarella for a creamy texture.

The magic of this dish lies in the contrast between the warm pasta and the cool, melting mozzarella, creating a delightful texture play in every bite.

Tip: For an extra flavor boost, drizzle with a balsamic glaze right before serving.

Grilled Peach and Fresh Mozzarella Salad

Nothing says summer like the sweet, smoky flavor of grilled peaches paired with creamy fresh mozzarella in this vibrant salad.

Ingredients

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 4 oz fresh mozzarella, sliced
• 1 cup arugula
• 1 tbsp balsamic glaze
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil leaves, torn

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Brush the peach halves with olive oil and place them cut side down on the grill. Grill for 3-4 minutes until you see grill marks and the peaches are slightly softened.
2. Arrange the arugula on a serving platter. Top with grilled peach halves and fresh mozzarella slices.
3. Drizzle the salad with balsamic glaze and sprinkle with salt and black pepper. Scatter torn basil leaves over the top for a fresh, aromatic finish.

The contrast of warm, juicy peaches with cool, creamy mozzarella creates a delightful play of temperatures and textures in every bite.

Tip: For an extra touch of sweetness, drizzle a little honey over the salad before serving.

Fresh Mozzarella Stuffed Meatballs

These Fresh Mozzarella Stuffed Meatballs are a game-changer for your pasta night, offering a gooey, cheesy surprise in every bite.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 oz fresh mozzarella, cut into 1/2-inch cubes
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined.
3. Shape the mixture into 12 equal-sized meatballs. Press a cube of fresh mozzarella into the center of each, ensuring the cheese is completely enclosed by the meat.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2 minutes per side.
5. Transfer the meatballs to the prepared baking dish and pour marinara sauce over them.
6. Bake for 20 minutes, or until the meatballs are cooked through and the cheese is melted and bubbly.

The magic of these meatballs lies in the molten mozzarella center, making them a standout dish that’s sure to impress.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the meat mixture.

Baked Fresh Mozzarella with Herbs

Imagine pulling a dish out of the oven that’s bubbling with melted mozzarella and fragrant herbs—this baked fresh mozzarella is simplicity at its finest, perfect for sharing.

Ingredients

• 1 lb fresh mozzarella cheese, sliced into 1/2-inch thick rounds
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 loaf crusty bread, for serving

Instructions

1. Preheat your oven to 375°F and lightly grease a small baking dish with 1 tbsp of the olive oil.
2. Arrange the mozzarella rounds in the dish, slightly overlapping if necessary.
3. In a small bowl, mix together the remaining 1 tbsp olive oil, minced garlic, rosemary, thyme, red pepper flakes, sea salt, and black pepper. Drizzle this mixture evenly over the mozzarella.
4. Bake for 15-20 minutes, until the cheese is melted and the edges are just starting to brown.
5. Serve immediately with slices of crusty bread for dipping into the gooey, herbed cheese.

The magic of this dish lies in the contrast between the creamy mozzarella and the crispy, golden edges that form in the oven—a textural delight that’s hard to resist.

Tip: For an extra flavor boost, try adding a drizzle of balsamic glaze over the baked mozzarella just before serving.

Fresh Mozzarella and Basil Pizza

There’s nothing quite like the classic combination of fresh mozzarella and basil on a crispy pizza crust. This recipe is a celebration of simplicity and flavor, perfect for a cozy night in.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Drizzle with olive oil and sprinkle with salt and black pepper.
5. Bake in the preheated oven for 12-15 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately scatter the torn basil leaves over the hot pizza.

The magic of this pizza lies in the fresh basil added right after baking, preserving its vibrant color and aroma for a truly fresh taste.

Tip: For an extra crispy crust, pre-bake the dough with just the tomato sauce for 5 minutes before adding the cheese.

Fresh Mozzarella and Avocado Toast

Start your morning with a twist on the classic avocado toast by adding creamy fresh mozzarella for a delightful texture and flavor contrast.

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado, peeled and pitted
• 4 oz fresh mozzarella, sliced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze
• Fresh basil leaves for garnish

Instructions

1. Toast the sourdough bread until golden and crisp.
2. In a small bowl, mash the avocado with 1/4 tsp salt and 1/4 tsp black pepper until smooth but slightly chunky.
3. Drizzle the toasted bread with 1 tbsp olive oil, then spread the mashed avocado evenly on top.
4. Layer the sliced fresh mozzarella over the avocado, then sprinkle with 1/2 tsp red pepper flakes.
5. Finish with a drizzle of 1 tbsp balsamic glaze and garnish with fresh basil leaves.

The creamy mozzarella melts slightly on the warm toast, creating a luxurious texture that pairs perfectly with the spicy kick of red pepper flakes.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Stuffed Fresh Mozzarella Chicken

Transform your weeknight dinner with this Stuffed Fresh Mozzarella Chicken, where juicy chicken breasts meet the creamy, dreamy goodness of fresh mozzarella.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, sliced into 4 pieces
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix together the sun-dried tomatoes, basil, garlic, salt, pepper, and oregano.
4. Stuff each chicken breast with a piece of mozzarella cheese and a quarter of the sun-dried tomato mixture.
5. Secure the openings with toothpicks if necessary, then place the chicken breasts in the prepared baking dish.
6. Drizzle the tops with olive oil and sprinkle any remaining seasoning over the chicken.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

The magic of this dish lies in the oozy mozzarella center, perfectly complemented by the savory sun-dried tomato and basil filling.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking.

Fresh Mozzarella and Spinach Stuffed Shells

These Fresh Mozzarella and Spinach Stuffed Shells are a creamy, cheesy delight that’s surprisingly simple to whip up for a comforting weeknight dinner.

Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1 cup fresh mozzarella, diced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, sauté the chopped spinach and minced garlic until the spinach is wilted, about 2 minutes.
4. In a bowl, mix the ricotta cheese, diced mozzarella, grated Parmesan, salt, and black pepper with the sautéed spinach and garlic.
5. Stuff each cooked pasta shell with the cheese and spinach mixture and place them in the prepared baking dish.
6. Pour the marinara sauce evenly over the stuffed shells.
7. Bake at 375°F for 20 minutes, or until the cheese is bubbly and the sauce is heated through.

The combination of fresh mozzarella and spinach stuffed inside tender pasta shells, topped with a rich marinara, creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra golden top, broil the stuffed shells for the last 2 minutes of baking.

Fresh Mozzarella and Roasted Red Pepper Panini

This Fresh Mozzarella and Roasted Red Pepper Panini is a vibrant, melty delight that’s perfect for a quick lunch or a cozy dinner at home.

Ingredients

• 2 ciabatta rolls, sliced in half
• 1/2 cup roasted red peppers, sliced
• 4 oz fresh mozzarella, sliced
• 1/4 cup basil leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a panini press or a grill pan over medium heat.
2. Brush the outside of each ciabatta roll half with olive oil.
3. Layer the bottom halves with mozzarella, roasted red peppers, and basil leaves. Sprinkle with salt and black pepper.
4. Top with the other half of the ciabatta rolls and press gently.
5. Grill the paninis for 3-4 minutes on each side, or until the bread is golden and the cheese has melted.

The combination of creamy mozzarella and sweet roasted peppers with a hint of basil makes this panini a standout. The ciabatta’s crisp exterior gives way to a wonderfully soft and cheesy center.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the peppers before assembling the panini.

Fresh Mozzarella and Prosciutto Rolls

These Fresh Mozzarella and Prosciutto Rolls are a delightful blend of creamy and savory, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 8 slices of prosciutto
• 8 ounces fresh mozzarella, cut into 8 equal pieces
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon black pepper

Instructions

1. Lay out the prosciutto slices on a clean work surface.
2. Place a piece of fresh mozzarella and a basil leaf at one end of each prosciutto slice.
3. Drizzle each with 1/2 tablespoon of balsamic glaze and a pinch of black pepper.
4. Roll the prosciutto around the mozzarella and basil, securing with a toothpick if necessary.
5. Arrange the rolls on a serving plate and drizzle with 1 tablespoon of extra virgin olive oil before serving.

The contrast between the salty prosciutto and the creamy mozzarella, accented by the sweet balsamic glaze, makes these rolls a standout appetizer.

Tip: For an extra touch of elegance, serve these rolls on a platter garnished with additional basil leaves and a drizzle of balsamic glaze.

Fresh Mozzarella and Sun-Dried Tomato Bruschetta

This Fresh Mozzarella and Sun-Dried Tomato Bruschetta is a vibrant, flavorful appetizer that’s as easy to make as it is impressive to serve.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 1 cup fresh mozzarella, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, thinly sliced
• 1 tablespoon balsamic glaze
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer. Brush each slice with extra virgin olive oil and bake for 5-7 minutes, until lightly toasted.
2. While the bread is toasting, in a medium bowl, combine the fresh mozzarella, sun-dried tomatoes, fresh basil, remaining extra virgin olive oil, minced garlic, salt, and black pepper. Toss gently to mix.
3. Once the bread is toasted, remove from the oven and let cool slightly. Top each slice with the mozzarella and sun-dried tomato mixture.
4. Drizzle the balsamic glaze over the top of each bruschetta before serving.

The creamy mozzarella and tangy sun-dried tomatoes create a perfect balance of flavors, while the balsamic glaze adds a sweet finish that ties it all together.

Tip: For an extra burst of flavor, let the mozzarella mixture sit for 10 minutes before assembling to allow the flavors to meld.

Fresh Mozzarella and Zucchini Fritters

These Fresh Mozzarella and Zucchini Fritters are a delightful way to enjoy summer’s bounty, offering a crispy exterior with a gooey, cheesy center that’s irresistible.

Ingredients

• 2 medium zucchinis, grated (about 2 cups)
• 1 teaspoon salt
• 1 cup fresh mozzarella, diced into small cubes
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil, plus more as needed
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes. Squeeze out excess moisture with your hands.
2. In a large bowl, combine the zucchini, 1 cup fresh mozzarella, 1/4 cup grated Parmesan, 1 large egg, 1/2 cup all-purpose flour, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix until well combined.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, until golden brown and crispy. Add more oil as needed between batches.
4. Transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm.

The magic of these fritters lies in the contrast between the crispy edges and the molten mozzarella center, making every bite a delightful surprise.

Tip: For an extra crispy texture, let the fritters sit for a minute after shaping before adding them to the skillet.

Fresh Mozzarella and Eggplant Parmesan

Dive into the layers of comfort with this Fresh Mozzarella and Eggplant Parmesan, a dish that marries the creamy texture of fresh mozzarella with the hearty depth of eggplant, all baked to perfection.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Season the eggplant slices with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each slice in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and grated Parmesan cheese.
3. Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
4. Spread a thin layer of marinara sauce in a baking dish. Layer half of the baked eggplant slices, top with half of the mozzarella slices, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers.
5. Bake at 400°F for 25 minutes until the cheese is bubbly and slightly golden. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the contrast between the crispy eggplant and the melt-in-your-mouth mozzarella, creating a symphony of textures in every bite.

Tip: For an extra crispy crust, let the breaded eggplant slices rest for 10 minutes before baking.

Fresh Mozzarella and Pesto Grilled Cheese

Transform your grilled cheese game with this Fresh Mozzarella and Pesto Grilled Cheese, a melty, herby twist on the classic that’s sure to impress.

Ingredients

• 4 slices of sourdough bread
• 1/2 cup fresh basil pesto
• 8 oz fresh mozzarella cheese, sliced
• 2 tbsp unsalted butter, softened

Instructions

1. Spread 1 tbsp of unsalted butter on one side of each slice of sourdough bread.
2. Flip the bread slices over and spread 1/4 cup of fresh basil pesto on each of two slices.
3. Layer 4 oz of fresh mozzarella cheese on top of the pesto on each of the two slices.
4. Top with the remaining slices of bread, buttered side facing out.
5. Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

The combination of gooey fresh mozzarella and vibrant pesto creates a grilled cheese that’s both rich and refreshingly herby.

Tip: For an extra crispy exterior, press down lightly on the sandwiches with a spatula while they cook.

Fresh Mozzarella and Mushroom Risotto

There’s something irresistibly comforting about a creamy risotto, especially when it’s dotted with fresh mozzarella and earthy mushrooms. This dish is a cozy weeknight winner that feels a bit fancy without any fuss.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh mozzarella, torn into small pieces
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Stir in Arborio rice, coating it with the oil and butter, and toast for 1 minute. Pour in white wine, stirring until absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
5. Season with salt and pepper. Remove from heat and stir in fresh mozzarella and Parmesan until cheeses are melted. Garnish with parsley.

The magic of this risotto lies in the stretchy, melty fresh mozzarella that creates pockets of creaminess throughout the dish. It’s a simple touch that elevates the entire meal.

Tip: For an extra flavor boost, try stirring in a teaspoon of truffle oil just before serving.

Fresh Mozzarella and Arugula Salad

Brighten up your meal with this Fresh Mozzarella and Arugula Salad, a perfect blend of peppery greens and creamy cheese that comes together in minutes.

Ingredients

• 4 cups fresh arugula
• 8 oz fresh mozzarella, sliced into 1/2-inch pieces
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved

Instructions

1. In a large bowl, combine the arugula and cherry tomatoes.
2. Arrange the mozzarella slices on top of the arugula and tomatoes.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
5. Serve immediately to enjoy the crisp texture of the arugula against the soft mozzarella.

The magic of this salad lies in the contrast between the sharpness of the arugula and the mild, creamy mozzarella, making every bite a delightful experience.

Tip: For an extra burst of flavor, add a handful of toasted pine nuts or a sprinkle of red pepper flakes before serving.

Fresh Mozzarella and Olive Tapenade Crostini

These Fresh Mozzarella and Olive Tapenade Crostini are the perfect blend of creamy and briny, making them an irresistible appetizer for any gathering.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra virgin olive oil
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 8 oz fresh mozzarella, sliced into 1/4-inch thick pieces
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet, brush each with olive oil, and bake for 10 minutes until golden and crisp.
2. While the crostini are baking, make the tapenade. In a food processor, combine the Kalamata olives, capers, minced garlic, lemon juice, and red pepper flakes. Pulse until coarsely chopped.
3. Once the crostini are ready, let them cool slightly. Top each with a slice of fresh mozzarella, a spoonful of olive tapenade, and a fresh basil leaf.

The contrast between the creamy mozzarella and the bold olive tapenade creates a flavor explosion that’s hard to resist. Perfect for when you want to impress with minimal effort.

Tip: For an extra touch of flavor, drizzle the assembled crostini with a bit more olive oil before serving.

Fresh Mozzarella and Corn Salad

This Fresh Mozzarella and Corn Salad is a vibrant, no-cook dish that brings together the sweetness of summer corn with the creamy richness of mozzarella, perfect for those warm evenings when you want something light yet satisfying.

Ingredients

• 2 cups fresh corn kernels (from about 3 ears of corn)
• 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the fresh corn kernels and cubed mozzarella.
2. Add the thinly sliced basil leaves to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and freshly ground black pepper.
4. Pour the dressing over the corn and mozzarella mixture, then gently toss to combine.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

The contrast between the crisp, sweet corn and the soft, creamy mozzarella makes this salad a standout, with the fresh basil and lemon dressing adding a bright finish.

Tip: For an extra pop of color and flavor, add a handful of cherry tomatoes, halved, to the salad.

Fresh Mozzarella and Garlic Bread

There’s nothing quite like the comforting aroma of garlic bread fresh out of the oven, especially when it’s topped with gooey fresh mozzarella. This recipe is a game-changer for your next family dinner or gathering with friends.

Ingredients

• 1 loaf French bread (about 12 inches long)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces fresh mozzarella, sliced into 1/4-inch pieces

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the French bread in half lengthwise and place both halves cut-side up on the prepared baking sheet.
3. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and black pepper until well combined.
4. Spread the garlic butter mixture evenly over the cut sides of the bread.
5. Arrange the mozzarella slices on top of the garlic butter, covering the bread evenly.
6. Bake for 12-15 minutes, or until the cheese is bubbly and slightly golden.
7. Switch the oven to broil and cook for an additional 1-2 minutes to get a nice golden top. Watch closely to prevent burning.

The magic of this recipe lies in the contrast between the crispy, garlicky bread and the melt-in-your-mouth fresh mozzarella. It’s a simple dish that feels indulgent and is always a crowd-pleaser.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan over the mozzarella before baking.

Conclusion

We hope this roundup of 20 delicious fresh mozzarella recipes inspires your next kitchen adventure! Each dish is a testament to the versatility and delight of fresh mozzarella, perfect for home cooks across North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the cheesy joy. Happy cooking!