Mozzarella A La Pesto Recipe

Prepare pesto

Wash and dry the basil leaves thoroughly. In a food processor combine basil, pine nuts, grated parmesan and garlic. Pulse until coarsely chopped.

With the processor running, slowly stream in the 1/2 cup olive oil until the mixture becomes a smooth, spoonable pesto. Scrape down the bowl as needed.

Add lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pulse once or twice to combine. Taste and adjust seasoning. Transfer pesto to a small bowl and refrigerate until assembly.

Make glaze

Place the chopped dried figs, balsamic vinegar, brown sugar, water and 1/8 tsp salt in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer 8–10 minutes, stirring, until figs soften and the mixture thickens slightly.

Remove from heat. Use an immersion blender or transfer to a blender and puree until mostly smooth (leave a few fig bits for texture if desired). Return to low heat and simmer 1–2 more minutes to reach a glaze consistency. Let cool — it will thicken further as it cools.

Prepare focaccia

Slice the focaccia into 1-inch thick slabs or desired serving pieces. Lightly brush both sides with 2 tbs olive oil. Warm in a 375°F (190°C) oven for 6–8 minutes until just toasted and fragrant. Remove and keep warm.

Prepare mozzarella and prosciutto

If using larger mozzarella balls, slice them into 1/4–1/2-inch thick rounds. Arrange the mozzarella evenly on a serving platter or on warmed focaccia slices. Drape the aged prosciutto slices over or alongside the mozzarella.

Spoon or drizzle 1–2 tablespoons of the house-made pesto over each portion of mozzarella. Use more or less to taste.

Drizzle the balsamic fig glaze sparingly over the assembled mozzarella and prosciutto — aim for a thin ribbon so the glaze complements but does not overpower (about 1–2 tbs per serving). Reserve extra glaze for serving on the side.

Scatter the optional fresh arugula around or on top for peppery brightness. Finish with a light sprinkle of flaky sea salt (about 1/8 tsp per serving) and a crack of black pepper.

Serve immediately with warm focaccia on the side for tearing and scooping. Provide extra pesto and fig glaze at the table.