Sep 05 2026
Restaurants›Pizzeria Tra Vigne›Mozzarella "al Minuto" Recipe

Mozzarella "al Minuto" Recipe

Inspired by Pizzeria Tra Vigne
Time20m
Serves4

hand-pulled fresh mozzarella, garlic, grilled crostini, olive oil (not recommended for carry out)

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Ingredients

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Mozzarella & Seasoning

Grilled Crostini

Finishing & Garnish

Method

Mozzarella & Seasoning

  1. 1

    Prepare garlic oil

    Peel the garlic clove and finely grate or mince it. In a small bowl combine 2 tablespoons extra-virgin olive oil with the grated garlic, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Let sit for at least 5 minutes to mellow the garlic and infuse the oil.

  2. 2

    Tear mozzarella

    Using your hands, tear the fresh hand-pulled mozzarella into rustic bite-sized pieces (about 1 to 1.5-inch pieces). Arrange the pieces loosely on a shallow serving plate so they remain slightly airy — do not compress or press them.

  3. 3

    Dress the cheese

    Spoon the garlic-infused oil evenly over the torn mozzarella, making sure some garlic bits and oil settle between the pieces. Allow the cheese to sit with the oil for 1–2 minutes so it absorbs some flavor. If using basil leaves, tear them and scatter over the mozzarella now.

Grilled Crostini

  1. 4

    Slice and oil baguette

    Slice the baguette on a slight diagonal into 12–14 slices about 1/3-inch thick (you will use 8 oz worth; reserve extras). Brush one side of each slice lightly with 2 tablespoons extra-virgin olive oil and sprinkle lightly with 1 teaspoon coarse sea salt.

  2. 5

    Grill the crostini

    Preheat a grill pan or heavy skillet over medium-high heat. Place the oiled side down and grill until golden brown and crisp, about 1–1.5 minutes per side. Flip and toast the other side briefly if needed. Alternatively, broil on high for 1–2 minutes per side, watching closely to avoid burning. Remove and let cool slightly.

  3. 6

    Rub with garlic (optional)

    If you prefer an extra garlic note, lightly rub the un-oiled side of each warm crostini with the cut side of the reserved garlic clove. This adds aroma without overpowering.

Finishing & Service

  1. 7

    Plate

    Arrange the grilled crostini around or beside the dressed mozzarella on the serving plate. Drizzle 1 tablespoon of high-quality olive oil over the mozzarella and crostini, being mindful that this dish is best eaten immediately and is not recommended for carry out.

  2. 8

    Garnish and season

    Sprinkle 1/4 teaspoon flaky sea salt over the mozzarella, add microgreens or torn basil if using (about 1/4 cup), and finish with a few grinds of black pepper to taste.

  3. 9

    Serve

    Serve immediately while crostini are still crisp and mozzarella is slightly cool to the touch. Encourage diners to spoon or place pieces of mozzarella onto crostini, enjoying the contrast of warm crisp bread and creamy cheese.

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