Rosemary-Garlic Mozzarella Balls With Roasted Cherry Tomato Dipping Sauce

  1. To prepare mozzarella balls, place bread pieces in a food processor, and pulse until you have about 2 cups coarse bread crumbs. Stir in rosemary and garlic. Season with sea salt and cracked black pepper. Dip mozzarella in whole wheat flour, shake off excess. Dip mozzarella into egg, then coat in seasoned multi-grain bread crumbs. Place on a tray; set aside in the freezer.
  2. Preheat oven to 425F. To make roasted cherry tomato dipping sauce, set tomatoes, onion, and garlic on a roasting tray. Drizzle with extra-virgin olive oil and season with sea salt and cracked black pepper. Roast for 15 to 20 minutes, until the tomatoes are slightly caramelized on the top. Remove from oven and transfer to a food processor and puree. Transfer tomato mixture to a pot and simmer, uncovered, over low heat until thick and creamy.
  3. Pour extra-virgin olive oil into a large skillet and heat on medium-high heat. Remove mozzarella balls from the freezer. Saute a few mozzarella balls at a time for 3 to 4 minutes, until golden brown and cheese is just beginning to melt. Drain on pepper towels. Serve with roasted cherry tomato dipping sauce.

mozzarella balls, bread, rosemary, garlic, salt, whole wheat flour, bocconcini, eggs, extra virgin olive oil, dipping sauce, cherry tomatoes, onion, garlic, extravirgin olive oil, salt, fresh basil, red pepper

Taken from food52.com/recipes/5184-rosemary-garlic-mozzarella-balls-with-roasted-cherry-tomato-dipping-sauce (may not work)

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