Mozzarella Di Bufala Recipe

Prepare ingredients

If using fresh red chili, remove seeds for milder heat and finely chop. Roast the red bell pepper over an open flame or under a broiler until charred, then place in a covered bowl to steam for 10 minutes, peel, remove seeds and finely chop.

Cook marmalade

In a small saucepan, combine chopped chili, chopped roasted red bell pepper, sugar, white wine vinegar, water and salt. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Reduce & finish

Simmer uncovered, stirring occasionally, until mixture thickens to a jammy consistency, about 10–12 minutes. Remove from heat and stir in lemon zest. Taste and adjust salt or vinegar as needed. Let cool — it will thicken further as it cools.

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet. Brush both sides lightly with olive oil and sprinkle the tops with coarse sea salt.

Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and while still warm, rub the cut side of the halved garlic clove over each slice to infuse a subtle garlic flavor. Set aside to cool slightly.

Drain the mozzarella di bufala from its liquid and pat gently with paper towel to remove excess moisture. Using your hands or a knife, tear each ball into 2–3 large pieces (for a total of 4 pieces) or leave whole if serving two portions.

Arrange arugula on a large platter or divide between plates. Drizzle with 2 tablespoons extra-virgin olive oil and 1 teaspoon lemon juice, then season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat.

Nestle the torn mozzarella pieces on top of the dressed arugula. Drape prosciutto slices around and over the cheese, tucking a few pieces under cheese and leaves for visual appeal.

Spoon small dollops (about 1/2–1 teaspoon each) of the cooled chili marmalade over the mozzarella and prosciutto—aim for 8–10 small dollops across the platter so each bite gets a touch of spice and sweetness. Reserve any extra marmalade for serving alongside.

Scatter fresh basil leaves over the assembly and finish with a very light drizzle (about 1 teaspoon) of extra-virgin olive oil if desired. Serve immediately with warm crostini on the side so guests can spread marmalade, top with mozzarella and prosciutto, and eat open-faced.