Mozzarella Di Bufala Recipe

Prepare chilies

Wear gloves if preferred. Remove stems and seeds from the red chili peppers and finely chop. Finely chop the roasted red pepper (if using jarred roasted pepper, drain and pat dry before chopping).

Cook marmalade

In a small saucepan over medium heat combine the chopped fresh chilies, chopped roasted red pepper, granulated sugar, apple cider vinegar, water, lemon juice and 1 tsp salt. Bring to a gentle simmer, stirring to dissolve sugar.

Continue to simmer uncovered at a low to medium simmer for 12–15 minutes, stirring occasionally, until the mixture thickens to a jammy consistency and the liquid reduces. Taste and adjust seasoning — add a little more sugar if too sharp or a splash more vinegar if too sweet. Remove from heat and let cool to room temperature; the marmalade will thicken further as it cools.

Preheat oven to 200°C (400°F). Slice the baguette on the diagonal into 12–14 thin slices (about 1 cm / 1/3 inch thick). Arrange on a baking sheet in a single layer.

Brush both sides of each slice lightly with 3 tablespoons olive oil. Bake 6–9 minutes, flipping once halfway, until edges are golden and crisp. Alternatively, toast under a broiler, watching closely to avoid burning.

As soon as the crostini come out of the oven, rub one side of each with the cut garlic clove to impart a subtle garlic aroma. Sprinkle lightly with 1 tsp sea salt. Let cool slightly.

Drain each mozzarella di bufala ball in a fine sieve over a bowl for 10 minutes to remove excess whey, then gently tear or slice each ball into thick rounds or large rustic pieces.

On a platter or individual plates, arrange crostini. Place a piece of mozzarella on each crostini (use 12–14 crostini so that each gets one). Drape a slice of prosciutto over or around the mozzarella on half of the crostini so each bite has meat and cheese.

Spoon about 1/2 to 1 teaspoon of the cooled chili marmalade atop each mozzarella piece (adjust to taste — less for mild heat, more for pronounced sweet-spicy contrast).

Drizzle each assembled crostini lightly with 2 teaspoons extra-virgin olive oil across the platter. Scatter fresh basil leaves across the plate (torn or whole), finish with flaky sea salt and a grind of black pepper.

Serve immediately at room temperature as an appetizer. If preparing marmalade ahead, bring it to room temperature before assembling. Leftover marmalade keeps refrigerated for up to 2 weeks.