Mozza Recipe

Infused garlic oil

In a small saucepan over low heat, combine 0.5 cups extra-virgin olive oil and 3 tablespoons minced garlic. Warm gently (do not let the garlic brown) for 4–5 minutes to infuse the oil. Remove from heat and stir in 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Let cool slightly.

Prepare cheeses

Tear or slice the 12 oz fresh mozzarella into bite-sized pieces and arrange on a serving platter. Spoon the 1 cup whole-milk ricotta into a small bowl and gently fold to loosen its texture. Scatter or reserve the 1/2 cup grated Parmigiano-Reggiano to finish later.

While the oil is still warm (but not hot), spoon a few tablespoons over the mozzarella to lightly coat and flavor the cheese. Reserve about 2 tablespoons of the garlic oil to mix with the ricotta if desired — this gives the ricotta a gentle garlic note and ties the components together.

Make the tomato drizzle

In a small bowl, combine 1 cup very finely chopped ripe tomatoes, 1 teaspoon tomato paste, 1 teaspoon red wine vinegar, 1/4 teaspoon sugar, 2 tablespoons chopped fresh basil, and 1/4 teaspoon salt. Stir until homogenous. Taste and adjust acidity or salt. Allow to sit 5–10 minutes so flavors marry; if mixture looks watery, gently press with a spoon to release some juice and then skim excess if desired. This should be a bright, slightly saucy drizzle — not a heavy salsa.

Quick pesto

In a small food processor or by mortar and pestle, combine 1 cup packed basil leaves, 2 tablespoons toasted pine nuts, 1/2 teaspoon minced garlic (or half a small clove), 1 teaspoon lemon juice, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 2 tablespoons grated Parmigiano-Reggiano. Pulse or grind to a loose, slightly chunky pesto. Adjust oil to reach a spoonable consistency. Taste and correct salt/lemon as needed.

Assemble the Mozza

Place the prepared mozzarella pieces across the platter in an even layer. Dollop spoonfuls of ricotta between and on top of mozzarella pieces (use all or as much as you like). Drizzle the infused garlic oil evenly over the cheeses.

Spoon the tomato drizzle sparingly over the cheese, concentrating some on the center and letting a little run outward for visual appeal. Dot or drizzle the pesto in small pools around the platter so each bite can include pesto.

Sprinkle the reserved 1/2 cup grated Parmigiano-Reggiano over the top, then finish with 6 fresh basil leaves scattered, 1 tablespoon extra-virgin olive oil brushed or drizzled as a final gloss, and 1/4 teaspoon cracked black pepper. Taste and add a pinch more sea salt if needed.

Serve at room temperature so the cheeses are creamy and all flavors meld. Provide crusty bread or crostini for spreading and drizzling. Leftovers: refrigerate covered up to 24 hours; bring to room temperature before serving.