Buffalo Mozzarella Recipe
Cured meat of the day, parmesan grissini
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Ingredients
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Charcuterie & Accompaniments
Garnishes & Dressings
Method
Charcuterie & Assembly
Prepare meats
Remove the assorted cured meats from refrigeration 20–30 minutes before serving so they come to near-room temperature. Arrange the slices on a large wooden board or platter, fanning prosciutto, folding thicker slices (salami, soppressata) into loose rosettes for visual height. Reserve space on the board for the mozzarella, grissini and accompaniments.
Prepare buffalo mozzarella
If using bocconcini in brine, drain them in a fine sieve for 5 minutes and gently pat dry with paper towel. Place the mozzarella balls in a small bowl. Drizzle with 15 ml (1 tbsp) extra-virgin olive oil, a small pinch (about 1/4 tsp) flaky sea salt, and a light grind (about 1/4 tsp) of black pepper. Zest half the lemon over the mozzarella for a bright aromatic note. If you prefer, split a few bocconcini in half for easier sharing.
Arrange grissini and accompaniments
Place the parmesan grissini upright in a small glass or lean them on the board so they are easy to grab. Spoon the marinated olives and pickled vegetables into small bowls and set them on the board near the meats. Tuck fresh basil leaves around the mozzarella and meats for color and aroma.
Final board dressing
Just before serving, drizzle remaining 15 ml (1 tbsp) extra-virgin olive oil lightly over the meats and around the mozzarella. Using a spoon, drizzle 15 ml balsamic reduction in a few short streaks near the mozzarella and over a few grissini if desired. Finish with remaining flaky sea salt and cracked black pepper to taste.
Serving & Tips
Serve the board with small forks or toothpicks for the olives and pickles. Encourage guests to pair a slice of cured meat with a piece of buffalo mozzarella and a grissini for texture contrast. Refresh lemon zest over the mozzarella halfway through service if flavor fades.
Storage: any leftover mozzarella should be kept refrigerated in its brine or lightly salted water and consumed within 24–48 hours. Store cured meats wrapped in parchment in the refrigerator and bring back to room temperature before serving again.