Mozzarella Di Bufala Recipe
Buffalo mozzarella, mascarpone bruschetta, fresh strawberries, butternut squash, extra virgin olive oil, balsamic reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Prepare the Butternut Squash
Preheat the oven to 200°C (400°F). Peel and dice the butternut squash into small cubes. Toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 25 minutes or until tender.
- 2
Make the Bruschetta
In a bowl, combine the mascarpone cheese with a pinch of salt and black pepper. Mix until smooth. Set aside.
- 3
Prepare the Strawberries
Wash and slice the fresh strawberries. You can macerate them with a little bit of sugar if desired for added sweetness.
- 4
Assemble the Dish
On a serving plate, slice the buffalo mozzarella and arrange it elegantly. Add dollops of the mascarpone bruschetta on top. Scatter the roasted butternut squash and sliced strawberries around the mozzarella.
- 5
Finish with Olive Oil and Balsamic Reduction
Drizzle the remaining 2 tablespoons of extra virgin olive oil and the balsamic reduction over the entire plate. Garnish with fresh basil leaves.
- 6
Serve
Serve immediately as a refreshing appetizer or a light entrée.
