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Crostini with Mozzarella and Tomato


Cheese(s): Mozzarella

Prep. Time: 15 min

Serves: 18 min

Cook Time: 3 min



  • 1 French baguette, cut into diagonal 1/2 inch slices

  • 3 tablespoons extra virgin olive oil

  • 4 cloves garlic, halved

  • 6 plum tomatoes, seeded and chopped

  • 1 bunch fresh basil, julienned

  • 1 pound Cucina Andolina fresh mozzarella cheese log, sliced


Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor. Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper. Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil

Tomato and Mozzarella Bites


Cheese(s): Mozzarella

Prep. Time: 20 mi

Serves: 20 min

Cook Time: n/a



  • 20 grape or cherry tomatoes, halved

  • 20 fresh basil leaves

  • 20 Cucina Andolina Bocconcini, Ovoline or Ciliegine fresh mozzarella cheese balls

  • salt and pepper to taste

  • 1/2 cup balsamic vinegar

  • 1/4 cup extra virgin olive oil

  • 20 toothpicks


Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Zucchini Fritters with Fresh Mozzarella

and Tomato


Cheese(s): Mozzarella

Prep. Time: 40 min

Serves: 1 hr

Cook Time: 20 min



  • 3 cups shredded zucchini

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 cup Cucina Andolina grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried marjoram

  • 1 teaspoon dried basil

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon kosher salt

  • 4 large eggs

  • 1/2 cup buttermilk

  • 3 tablespoons vegetable oil, or as needed

  • 3 tablespoons olive oil, or as needed

  • 1 pound Cucina Andolina fresh mozzarella cheese, sliced

  • 2 large ripe fresh tomatoes, sliced

  • sea salt (such as Fleur de sel) for sprinkling


Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter. Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm. To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

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