Mozzarella Smores Food

3-INGREDIENT SMOKED MOZZARELLA STICKS

3-Ingredient Smoked Mozzarella Sticks image

Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.

Provided by Molly Baz

Categories 3-Ingredient Recipes Mozzarella Fry Appetizer Vegetarian Cheese Week

Number Of Ingredients 4

Ingredients

15 egg roll wrappers
1 pound smoked mozzarella, cut into 3x1/2" logs
Canola oil (for frying)
Kosher salt

Steps:

Arrange stack of egg roll wrappers on a clean work surface in front of you like a diamond. Working with one at a time, brush surface lightly with water. Place a mozzarella log across bottom third of diamond. Roll cheese up tightly in wrapper, tucking corners in halfway through. Seal edges, then repeat with remaining wrappers and cheese.
Pour oil into a large nonstick skillet to come 1/8" up sides; heat over medium-high until shimmering. Working in batches, fry mozzarella sticks, turning once, until golden brown, about 2 minutes per side. Transfer to paper towels and season immediately with salt. Let cool slightly before serving.

MOZZARELLA "S'MORES"

Mozzarella

Provided by Steven Raichlen

Categories Salad Tomato Roast Mozzarella Basil Summer

Yield Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light lunch

Number Of Ingredients 7

Ingredients

16 sun-dried tomato halves*
2 to 3 tablespoons extra-virgin olive oil, if needed
1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
2 to 6 long barbecue forks or skewers
*NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.

Steps:

1. Place the tomatoes in an attractive serving bowl.
2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
3. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.
4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.

CRISPY SMOKED MOZZARELLA WITH HONEY AND FIGS

Crispy Smoked Mozzarella with Honey and Figs image

Provided by Giada De Laurentiis

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds

Steps:

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

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