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27 Fresh Mozzarella Recipes To Indulge All Your Cheesy Whims

27 Fresh Mozzarella Recipes To Indulge All Your Cheesy Whims

Cheese, please: here are 27 hugely satisfying fresh mozzarella recipes — can anything match delectable fresh mozzarella?   

Frying a whole load of mozzarella sticks always makes me happy, especially when I eat them standing by the stove in my candy-cane striped pajamas.    

Our preference for breading and frying cheese goes back centuries; you can trace the earliest known iteration of the
mozzarella stick back to 15th century France. 

People called it the Pipefarce, which appeared in Le Menagier de Paris; the medieval French housewife’s guide to everything from frying frogs to maintaining a youthful complexion—oh là là. 

And thus, borne of the (irreproachably accurate) idea that bread and cheese ought always to be together, the mozzie stick slid easily into being. 

But this isn’t a history lesson. 

And the fact is, as with most cheeses, mozzarella, at least the good kind, is best enjoyed as it is. 

That being said, so long as it’s either fresh and creamy or hot and runny – nowhere in between — it’s entirely possible (and rewarding) to go rogue with your mozzarella, just like in recipe #25

From Potato Pies and Gnocchi to Stuffed Garlic Rolls, here are 27 fresh mozzarella recipes that’ll have you coming back for more.

Keep things simple with this perfectly pared-down recipe. 

A note: tear the mozzarella gently by hand, without using a knife. 

You’re after charming rusticity and not uniformity. 

A posh, sophisticated panini that’ll get you out of a lunch-rut fast

This recipe is no more than a 10-minute job. 

Just bundle everything up, pop the lid on, and into the panini press it goes. 

Eat it immediately with a dash of your favorite hot sauce. 

There you go. 

There’s nothing quite like a cheesy quesadilla. 

Piled high with cheese and turbo-charged with flavor — they’re just the thing for a quick feast at any time of day. 

Enjoy hot from the grill with a generous lashing of salsa and an ice-cold beer.

The quality of the ingredients here is the thing upon which your Margherita will stand or slump. 

Place your mozzarella on your crust once your pizzas come out of the heat. 

Drizzle with a generous glug of garlic oil to serve.

Molten, gooey cheese doused in breadcrumbs and fried until golden and crusty — be sure to leave a few of these for the freezer. 

They keep well, and you can fry them up whenever the urge strikes you. 

Serve alongside a sharp, fragrant marinara or garlic mayonnaise by way of dip. 

Of all the pies, anything boasting an inside of the potato is probably among the best. 

This soft, starchy iteration enveloped in a warming, velvety cheese is no exception. 

If you find this needs a little extra crunch, you’re welcome to sprinkle it with breadcrumbs, but we think the only thing it calls for is a side of pickles. 

The recipe asks that you use pre-made tomato sauce, but not only is that ridiculously expensive, but it’s also just not as good. 

And what more could a load of tomatoes ask for than to be roasted with olive oil, balsamic vinegar, and basil until they’re silky and rich — something more than they were? 

Mix in the mozzarella and swoop in with torn chunks of toasted garlic bread; you’ve got yourself a surprisingly successful stand-in for lunch.

Our college experience was characterized by the continual consumption of the worst kind of gloriously nasty mergers of cheese and meat and grease and bread and salt and peppers — we had them twice a week every week for four years — all without keeling over. 

Such is the magic of youth. 

We wouldn’t attempt such a feat now (our livers would probably revolt), but the good people at McCallum’s Shamrock Patch have worked out a way to adapt our favorite sandwiches to adult use. 


Frittata — now there’s a dish that’s nearly as satisfying to say as it is to eat. We’d like to use it as a verb and noun: 

“We frittata you.”

“We’re a little too busy frittata-ing right now to be bothered.” 

You may be tempted to add more cheese than is advised to this, but don’t do it; you’ll be left with a gooey mess on your hands and lingering shame regarding your lack of self-restraint. 

Unfairly, we’ve never been able to conjure up gnocchi quite like nonna’s — perhaps we’re still insufficiently wrinkled. 

If you’ve never made gnocchi before, you’ll find it a little more involved than rolling out sheet noodles with your pasta maker but don’t lose faith. 

Everyone’s first batch is a little wonky, and rest assured that anything not mortally chewy classifies as a resounding success.

Sun-kissed vegetables, lush sauce, and a golden halo of cheese — this is a vegetable lasagna unlike any you’ve ever had before.  

The addition of a handful of pine nuts will bring a welcome crunch to a dish intended to be soft and slippy.

A good bruschetta invokes the age-old question: how can something so simple be this good

Sadly, the incarnation we’re most liable to encounter while eating out features sodden slices of supermarket-baguette topped with limp, flavorless, under-ripe diced tomatoes. 

But that’s no reason to deprive yourself of bruschetta’s homely charms — especially when getting it right is no more than a matter of nailing the basics.

You needn’t use a cantaloupe for this recipe; throw in whatever melon you like. 

We are partial to the syrupy-sweet appeal of Rosey watermelon or the mild-mannered honeydew. 

Vegans can roast a drained tin of chickpeas or butterbeans in place of the mozzarella and leave out the prosciutto.

Recipes with mozzarella cheese don’t get a whole lot more adaptable!

What light through yonder window breaks? 

It is the East, and these salty-sweet pockets of chicken and cheese are the sun. 

This recipe takes less than an hour to come together — and if you’ve got tiny hands eager to assist, now would be the time to enlist their help. 

It seems appropriate to serve these alongside a veritable mountain of Tater Tots, but those are optional.

Few things evoke more greed than flatbread fresh out of the oven or off the grill. 

Even if you buy yours — those extra few seconds spent warming it with a bit of butter will enhance its flavors. 

Griddle-warm bread, creamy cheese, tart-sweet peaches, and funky, fragrant basil: that’d be our desert-island dinner.

Consider the plump, stuffed tortellini. 

According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta’s navel shape was inspired by the astonishing beauty of Aphrodite’s belly button.

Would that someone makes pasta in homage to our belly buttons? 

Oh well. 

We’ll settle for these plush, obliging little dumplings swimming in a dreamy mozzarella sauce.

We sometimes think we could measure our lives in bite after juicy bite of bruschetta — that’s how much we love the stuff. 

Putting this together is a doddle; it’s very much up to what you have and what you like — you can even tweak the recipe to accommodate courgette! 

The bruschetta benefits from some time to sit, so make it about an hour before serving. 

For those who aren’t fortunate enough to have a pizza oven hunkering about a corner of their kitchen, you’ll be pleased to know it’s entirely possible to make a perfectly-passable pizza on the hob. 

These itty-bitty pita pizzas are delicious and hardly any work at all!

We deeply resent the idea that there ought to be something skinny about mozzarella sticks. 

But these are good if you’ve opted off to lay off the calories.

Recipes with fresh mozzarella can be light and still be good. 

Who knew?

When’s the last time you looked all moony-eyed at a pasta salad? 

Probably never (or at least, not in a while) — it seems like bog-standard’s the only standard when it comes to pasta salad. 

Mediocrity, thy name is mayonnaise. 

But made thoughtfully, with quality ingredients and keen attention paid towards striking the right balance of flavors, pasta salad can be a thing of beauty. 

This recipe’s a good place to start. 

It’s a blueprint for a classic balsamic-dressed pasta salad, with mozzarella and tomatoes that submit readily to tinkering.

You might think you wouldn’t need a recipe for a cheese toastie, that grilled cheese is a nigh-perfect food it’s probably impossible to get wrong, that all you’ve got to do is slap some cheese between buttered bread and fry the thing — but you’d be wrong. 

Now, it pays not to be prescriptive about grilled cheese. 

It is, after all, first and foremost a vehicle for all those tasty odds and ends you’ve got in the fridge that you can’t work out what to do with, but that doesn’t mean there isn’t ample room for improvement. 

Case in point: this recipe.

Are you wondering what to do with fresh mozzarella? 

Look no further. 

Take your appetizers from passable to extraordinary with these gorgeous, flavorful, creamy orbs. 

Great on crackers or with a drink.

We’ve rhapsodized our love for zucchini before, and here we are again—creatures of habit and all that. 

A wrap is probably the most forgiving food there is — and this is an excellent example of the stick-anything-you-like-in-there genre.

We’ve never met a meatball we didn’t like. 

With any luck, it’ll stay that way. 

These plump, tender meatballs are a classic in every way but one; they’re stuffed.

Airy, golden, and exorbitantly cheesy — these always make us miss Red Lobster something fierce. 

Take care to avoid compressing the dough lest you end up with dense, craggy biscuits.

The beloved pizzeria snack is given a new lease on life with rich butter and genuinely obscene amounts of cheese (obscene really ought to be the only way one does cheese, but we digress in the interest of maintaining our readership).   

The bottom line

Thank heavens for Lactaid. 

We’re feeling the effects of all this dairy. 

Anyone else? 

Do they make a tofu mozzarella? 

Are you angry with us for asking? We understand. 

Here we are, having arrived at the end of another roundup of mozzarella cheese recipes, and despite being a little winded, we’ve thoroughly enjoyed ourselves. 

We’ve also learned that it is, in fact, possible to punctuate the entirety of the day’s meals with cheese — a remarkable if thoroughly inadvisable feat that left us feeling more queasy than prideful. 

Oh well. 

We’re off to do it all over again.

🧀🧀How to reheat mozzarella sticks (Make them great again!)🧀🧀

27 Fresh Mozzarella Recipes

27 Fresh Mozzarella Recipes

Wondering what to do with fresh mozzarella? Here are 27 different ways to enjoy it with your loved ones!


  • Marinated Mozzarella Lemon Skewers
  • Classic Caprese Salad With Mozzarella
  • Pesto Panini With Fresh Mozzarella & Tomato
  • Grilled Vegetable Quesadillas
  • Margherita Pizza
  • Fried Mozzarella Cakes
  • Mozzarella Potato Pie
  • Mozzarella & Marinara Dip
  • Italian Cheesesteak Sandwiches
  • Asparagus Frittata With Low Carb Mozzarella
  • Easy Caramelized Gnocchi With Cherry Tomatoes & Mozzarella
  • Ratatouille Lasagna
  • Bruschetta On Garlic Mozzarella Toast
  • Cantaloupe And Mozzarella Caprese Salad
  • Baked Mozzarella Chicken Rolls
  • Peach, Basil & Mozzarella Flatbread
  • Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini
  • Mozzarella Bruschetta Chicken
  • Mozzarella And Tomato Skillet Pita Pizza
  • Skinny Baked Mozzarella Sticks
  • Fresh Mozzarella Pasta Salad
  • Margherita Grilled Cheese
  • Cherry Bocconcini Balls With Chili
  • Grilled Zucchini Mozzarella Wraps
  • Mozzarella Stuffed Meatballs
  • Herb And Cheese Drop Biscuits
  • Stuffed Garlic Rolls


  1. Choose one or more options from our list of fresh mozzarella recipes here!
  2. Create your new favorite dish.
  3. Pat yourself on the back for making food at home for you to enjoy!
  4. Share and comment! Did you make any tweaks so it’s all your own?

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