Crave Brothers Crispy Mozzarella and Summer Tomato Salad Foodservice Winning Recipe


Woodstock Inn, Woodstock Vermont Executive Chef Rhys H. Lewis

Crave Brothers Farmstead Crispy Mozzarella & Summer Tomato Salad Basil Pesto, Herb Crave Brothers Farmstead Mascarpone, Cider Balsamic Reduction Fresh Mozzarella Cheese, Garden Tomatoes, and Basil have shared the culinary stage sense the beginning of time.

In this dish the crispy Crave Brothers Farmstead Fresh Mozzarella provide a contrast of temperature and texture, highlighted by the velvetiness of the Crave Brothers Farmstead Mascarpone and the bright acid of the tomatoes. Ingredients

- For the Mozzarella 16 ounces Crave Brothers Farmstead Fresh Mozzarella-Ciliegine 1 egg beaten ½ cup flour 1 cup bread crumbs Kosher salt and pepper to taste oil for Frying Method

- For the 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. Ingredients

-For the Mascarpone 6 ounces Crave Brothers Farmstead Mascarpone Cheese 1 Sprig fresh rosemary, stemmed and chopped 4 Sprigs fresh thyme, stemmed and chopped Kosher Salt and Pepper to taste Method

- For the 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. Ingredients

-For the Pesto 4 Springs fresh basil, stemmed 4 Springs fresh parsley, stemmed 2 cloves garlic, peeled, chopped fine ½ cup extra-virgin olive oil Kosher salt and pepper to taste Method- For the 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.

Ingredients-For the Cider Balsamic Reduction ½ Cup fresh apple cider ½ Cup balsamic vinegar 1 tablespoon brown sugar Method

- For the 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. Ingredients

-For the Salad 1-pint heirloom cherry tomatoes, cut in half 4 springs Mache lettuce or other garden-fresh lettuces 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. Yield: 4 servings A short cut note- prepared bottled pesto and balsamic glaze works beautifully.

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