- Yield: 4 servings
Fresh Mozzarella Cheese, Garden Tomatoes, and Basil have shared the culinary stage sense the beginning of time. In this dish the crispy mozzarella provide a contrast of temperature and texture, highlighted by the velvetiness of the mascarpone and the bright acid of the tomatoes.
Recipe courtesy of Rhys H. Lewis, Executive Chef, Woodstock (Va.) Inn.
Ingredients
- For Mozzarella
- Crave Brothers Farmstead Fresh Mozzarella Ciliegine - 16 ozs.
- egg - 1, beaten
- flour - 1/2 cup
- bread crumbs - 1 cup
- kosher salt - to taste
- pepper - to taste
- oil - for frying
- For Mascarpone
- Crave Brothers Farmstead Mascarpone Cheese - 6 ozs.
- fresh rosemary - 1 Sprig, stemmed and chopped
- fresh thyme - 4 Sprigs, stemmed and chopped
- salt - to taste
- pepper - to taste
- For Pesto
- fresh basil - 4 Sprigs, stemmed
- fresh parsley - 4 Sprigs, stemmed
- garlic cloves - 2, chopped fine
- extra virgin olive oil - 1/2 cup
- kosher salt - to taste
- pepper - to taste
- For Cider Balsamic Reduction
- fresh apple cider - 1/2 cup
- balsamic vinegar - 1/2 cup
- brown sugar - 1 Tbsp.
- For Salad
- heirloom cherry tomatoes - 1 pint, cut in half
- Mache lettuce - 4, or other garden-fresh lettuces
Instructions
For Mozzarella
- Season the flour with salt & pepper and toss the fresh mozzarella in it, coating all sides. Toss in beaten egg, then bread crumbs, chill until needed.
For Mascarpone
- Combine the mascarpone in a small mixing bowl, fold in the chopped rosemary and thyme, season with Kosher salt and pepper, reserve chilled. This step may be completed in advance.
For Pesto
- Combine the basil, parsley, garlic and the olive oil in a small food processor and puree for 30 seconds or until smooth. Season with Kosher salt and pepper to taste, and reserve chilled. This step may be completed in advance.
For Cider Balsamic Reduction
- Combine in a small heavy bottom stainless steel sauce pot the cider and the balsamic vinegar, and reduce it of medium heat until reduced by half.
- Add the brown sugar, allow to dissolve.
- Taste the reduction with caution, because it will be very hot, adjust with sugar and or vinegar as needed.
- Reserve chilled. This step may be completed in advance.
For Final Presentation
- Using a small pallet knife spread the mascarpone in the center of the desired serving plates.
- Quickly fry the Carve Brothers Mozzarella for 30 seconds, at 350 F ˚degrees and arrange them on the mascarpone spread. Arrange the tomatoes on the mascarpone, also arrange the Mache or baby greens.
- Dot the plate with the basil pesto and the cider balsamic reduction, season with Kosher salt and pepper, serve.