Smoked Mozzarella & Panchetta Recipe

Slice and dry

Drain the smoked mozzarella on paper towels for 5 minutes. Slice the mozzarella into 6 even rounds about 1/2 inch (1.2 cm) thick. Pat the pancetta slices dry with a paper towel if they are moist.

Thinly slice the tomato into rounds roughly the same diameter as the mozzarella. Tear basil leaves into halves if large. Arrange the crusty bread or crostini on a plate if using.

Pan-fry until crisp

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and let it warm for 20–30 seconds. Add the pancetta slices in a single layer (work in two batches if necessary). Cook 2–3 minutes per side, turning once, until the pancetta is golden-brown and crisp. Transfer cooked pancetta to a paper-towel-lined plate to drain. Reserve 1 teaspoon of the rendered fat in the pan and discard any excess; wipe pan if excessively greasy.

Warm mozzarella

Lower heat to medium-low. Return the pan (with about 1 teaspoon reserved fat or 1 teaspoon olive oil if none) to the stove. Place the mozzarella rounds in the skillet, spaced apart. Warm 30–60 seconds per side — you want the cheese warmed and slightly soft but not fully melted and runny. Use a spatula to flip carefully.

Build stacks

On each warmed mozzarella round, place a tomato slice, season lightly with a pinch (~1/8 tsp) of sea salt and a scatter of freshly ground black pepper (~1/6 tsp). Top with a torn basil leaf (or two) and then a piece of crisp pancetta. Repeat for all stacks.

If serving on crostini, drizzle the extra virgin olive oil over the bread and place the mozzarella stacks on top. Alternatively, arrange stacks on a serving plate.

Sprinkle remaining sea salt and black pepper to taste (use leftover ~1/4 tsp pepper if desired). Drizzle balsamic glaze over stacks (about 2 teaspoons total) and scatter red pepper flakes lightly if using. Garnish with any remaining basil leaves.

Serve immediately while mozzarella is warm with extra crusty bread alongside. Leftovers can be refrigerated in an airtight container up to 2 days; reheat gently in a low oven (300°F / 150°C) for 8–10 minutes.