Grilled Mozzarella Recipe

Time25m

Serves4

Make Grilled Mozzarella Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the mozzarella
Drain the fresh mozzarella and pat dry with paper towels. If using large balls, slice each into 1/2-inch thick rounds. Arrange slices on a plate and let sit 10 minutes to come closer to room temperature—this reduces sticking when grilling.
2
Oil and season
Brush both sides of each mozzarella slice lightly with 1 tablespoon of the olive oil. Sprinkle sea salt, black pepper and red pepper flakes evenly across the tops. Reserve the remaining 1 tablespoon oil for the grill or bread.
3
Preheat grill or pan
Heat a grill pan or outdoor grill to medium-high (about 375–400°F / 190–205°C). If using a cast-iron skillet, preheat it over medium-high heat and brush with a little of the reserved olive oil so cheese won’t stick.
4
Grill the mozzarella
Place mozzarella slices on the hot grill or skillet. Cook 1 to 2 minutes per side until grill marks form and the cheese softens (do not wait for large melt — you want softened, slightly blistered edges). Use a thin spatula to flip gently to avoid breaking the slices.

5
Prepare tomato and bread
While the cheese is grilling, slice the ripe tomato into 1/4-inch thick slices or small dice if you prefer a bruschetta-style topping. Lightly brush the bread with remaining olive oil and toast on the grill or in a toaster until golden (about 1–2 minutes per side on the grill).
6
Assemble
Place a grilled mozzarella slice on each toasted bread slice (or serve cheese on a platter). Top with tomato slices or spooned diced tomato, tuck fresh basil leaves alongside or over the cheese, and drizzle each portion with about 1/2 tablespoon of balsamic glaze (total ~2 tbs across servings).
7
Serve
Serve immediately while the mozzarella is warm and slightly softened. Offer extra cracked black pepper, sea salt, or red pepper flakes at the table. Grilled mozzarella pairs well as an appetizer or light lunch for 2–4 people.