Smoked Mozzarella & Pancetta Recipe

Prepare pancetta

Place a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp but not burnt, about 6–8 minutes. Using a slotted spoon transfer the pancetta to a paper towel–lined plate to drain. Reserve 1 tablespoon of the rendered fat in the skillet and discard the rest or save for another use.

Prepare and (optionally) smoke mozzarella

If you have pre-smoked mozzarella, skip to the next step. To cold-smoke fresh mozzarella: pat the ball(s) dry and place on a wire rack. In a small smoker box or a makeshift cold-smoking setup (chip pan with foil and a sieve, using a few tablespoons of apple or hickory wood chips) smoke the cheese at low temperature for 15–20 minutes, rotating if needed, until it has a light smoky aroma. Allow the cheese to rest at room temperature 10 minutes before proceeding. If you don't smoke, use fresh mozzarella at room temperature for best flavor and texture.

Slice and assemble cheese

Slice the mozzarella into 1/2-inch rounds or tear into bite-size pieces if using a ball. Arrange the slices on an ovenproof platter or cast-iron skillet so they form an even single layer with small gaps for pancetta and seasonings.

Sear cheese and combine flavors

Heat the reserved 1 tablespoon pancetta fat plus 2 tablespoons olive oil in the skillet over medium-high heat until shimmering. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Carefully place the mozzarella slices in the skillet (or arrange the platter under the broiler as described in the next option). Cook for 1–2 minutes until the underside of the cheese develops a light golden edge and becomes slightly pliant. Using a spatula, turn slices to sear the other side 30–60 seconds. If the skillet is too crowded, do this in batches or finish under a hot broiler: place assembled platter under a preheated broiler for 1–2 minutes to heat through and lightly brown the top.

Finish with pancetta and herbs

Immediately scatter the crisp pancetta pieces over the warm mozzarella. Sprinkle the chopped rosemary, freshly ground black pepper, and the measured sea salt evenly over the cheese and pancetta. Allow the assembled dish to rest 2–3 minutes so flavors meld and cheese softens further.

Add halved cherry tomatoes and torn basil leaves around or on top of the cheese for brightness. Sprinkle red pepper flakes to taste for a touch of heat. Drizzle balsamic glaze lightly over the tomatoes and around the platter, avoiding saturating the cheese directly. Serve with grilled or toasted country bread slices for scooping. Serve immediately while cheese is warm and slightly melty.

Make-ahead notes: Cook the pancetta and store separately at room temperature for up to 8 hours or refrigerated for up to 48 hours. Smoke the cheese up to 24 hours ahead and keep wrapped loosely in parchment in the fridge. Rewarm gently in a 300°F (150°C) oven 6–8 minutes before assembling.