Fresh Mozzarella & Burrata


2-4 Servings

Cook Time

30-45 minutes


Fresh Mozzarella 

  • Cheese curd, broken into approx. 4” cubes
  • Sea salt, approx. 1 tbsp. per of quart water
  • Water, just boiled
  • Water, room temp

Tomato Salad

  • Grape tomatoes, halved
  • Shallot, diced
  • Garlic clove, smashed
  • Mini peppers, diced
  • Vinegar, TT
  • Olive oil, TT
  • S&P TT
  • Herbs, chopped or torn
  • Sriracha, optional
  • Flatbread to toast

Olive Pesto

  • 1 cup green olives
  • 1-2 cloves garlic
  • 1 tbsp. cashews 
  • Freshly ground black pepper
  • 2 oz. grated cheese 
  • 2 tbsp. olive oil



Fresh Mozzarella & Burrata

  1. Pour hot water over cheese curd, add salt and stir with a wooden spoon to dissolve.
  2. Let mixture sit for a few minutes, then stir until cheese strands begin to form.
  3. Put on gloves, then pull and fold cheese curd until it is smooth and shiny.
  4. Form cheese into a ball, do not overwork, it will cause the cheese to dry out.
  5. Wrap mozzarella balls tightly in plastic, place in cool water to stop the melting process.
  6. Remove from cool water after a few minutes and place on a tray until you’re ready to slice and eat. Mozzarella is best served at room temperature. 

For Burrata: flatten to a ¼ inch-thick or less disc instead of forming a ball, fill the center with ricotta or any soft cheese. Then pull the edges together and seal like a purse, then wrap with plastic and cool in a water bath.

Tomato Salad

  1. Mix in all ingredients, adjust seasoning, set aside.

Olive Pesto

  1. In a mortar & pestle combine olives, garlic, nuts, and pepper. Grind into a paste.
  2. Then, mix in grated cheese and olive oil, set aside.
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