mozzeralla

These burgers are so bright and fresh, while still maintaining their hearty deliciousness.

Fried Mozzarella and Caramelized Peach Caprese Burger with Balsamic Drizzle.

balsamic vinegar

brown sugar (optional)

beef (I

salt salt

mozzarella

bread crumbs

flour

parmesan cheese (grated)

eggs (beaten)

salt + pepper

cayenne

olive oil

nectarines

honey sugar

brioche or pretzel buns (toasted (use gluten free if needed))

Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.

Balsamic Drizzle

Divide the meat into 4 sections and form into 4 patties (or make 8 slider size burgers). Place the patties on a plate. Drizzle the burgers with balsamic vinegar.

In a large bowl, combine the Panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.

Drizzle the peaches with honey (or sprinkle with brown sugar).

Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you fry the mozzarella.

Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the peaches for 1 to 2 minutes until just warmed, but still somewhat firm. Alternately you can also grill the peaches directly on the grill.

Add the remaining olive oil to the skillet and when hot, fry the coated mozzarella, turning carefully once or twice, until golden and cheese begins to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.

To assemble, divide the burgers among buns. Top with a couple fresh basil leaves, a slice of fried mozzarella and a couple slices of caramelized peaches. Drizzle with balsamic glaze. Add the top bun. EAT!

Burgers

There's regular old pizza... and then there's PIZZA DIP!

Margarita Pizza Dip (withBurrata!!).

2-3 medium or 4 small tomatoes (sliced thinish)

cream cheese (softened)

mozzarella cheese

parmesan cheese (divided)

garlic powder

basil

oregano

salt + peper

burrata cheese

basil (for serving)

bread/crostini (for serving)

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Lie your sliced tomatoes flat on the baking sheet and drizzle with 1-2 tablespoons olive oil. Generously sprinkle the tomatoes with salt and pepper. Now sprinkle with 2 tablespoons grated parmesan cheese. Bake for 20-25 minutes or until the tomatoes are beginning to char and caramelize around the edges. Remove from the oven.

Reduce the oven temp to 375 degrees F. Grease an 8-inch baking dish.

Meanwhile, in a bowl, beat together the cream cheese, mozzarella cheese, 1/2 cup parmesan cheese, garlic powder, basil, oregano and a good pinch of salt + pepper until evenly combined. Spread the mixture in the prepared baking dish. Place in the oven and bake for 15 minutes or until the cheese is bubbly. After 15 minutes, remove from the oven and add the roasted tomatoes and burrata cheese. Return to the oven and continue baking for another 10 minutes or until the cheese is golden brown and the burrata is warmed through.

Top with fresh basil + pepper. Serve with toasted bread. EAT.

Fresh mozzarella in bread that has been dipped in eggs and fried

Mozzarella in Carrozza (Fried Mazzarella Sandwich) w/Blueberry Balsamic Jam.

bread

mozzarella (sliced thin,

basil leaves (plus more for serving)

milk

parmesan cheese

eggs

blueberries

coconut sugar (1/8 cup brown sugar

lemon (juiced)

Add the blueberries, coconut sugar, balsamic vinegar, and lemon juice to a medium size sauce pot. Place the pot over high heat and bring the mixture to a boil. Once boiling use a potato masher to break down and mash the blueberries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by half. Remove from the heat and stir in 1 tablespoon basil if desired. Store in a glass jar in the fridge for up to two weeks.

Blueberry Balsamic Jam

Place the bread slices on a cutting board. To make tow sandwiches, divide half the mozzarella among two slices of bread and then place the basil on top. Place the remaining mozzarella on top of the basil. Now place the top slice of bread on each of the sandwiches.

Next, add the milk, flour and eggs to three separate shallow dishes (I used pie plates). Whisk the eggs. Add the parmesan to the flour, tossing to mix the two together.

Add the olive oil to a large heavy bottom pot, filling the pot about 1-2 inches with oil. Warm the oil over medium heat until hot, about 350 degrees F.

Working in a line (milk, flour eggs), dredge both sides of the sandwich through the milk. From the milk move to the flour/parmesan mixture - dredge both sides generously in the flour, then lift the sandwich and dredge the EDGES. Now move to the eggs and do the same, dredging both the sides and edges of the sandwich until completely covered in egg. Place on a plate and repeat with the other sandwich.

When the oil is ready place one sandwich in at a time and fry for 3-4 minutes, carefully flip  and cook another 3-4 minutes until the cheese is melted and the crust is golden. Remove and place on a plate. Slice in half, sprinkle with fresh basil and drizzle with the warmed blueberry jam if desired. EAT right then, while melty, hot and delicious!

Mozzarella in Carrozza

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