Tomato & Mozzarella 3 Ways

3 different versions of this classic combination!


40 reviews




Total time: 1 hour

Ingredients for 6 people

10 slices of bread

2 tomatoes

3 large mozzarella balls

1/4 cup of pesto

1 2/3 cups of white wine

1 cup of mini mozzarella balls

1 cup of cherry tomatoes

1 garlic clove



1 slice of prosciutto

2 eggs

3/4 cup of flour

1 1/4 cups of breadcrumbs

2 1/3 cups of vegetable oil

olive oil

salt & pepper



Parchment paper



Step 1/3

SANDWICH: On a piece of foil, place a slightly smaller piece of parchment paper. Brush one side of a piece of bread with olive oil and place it on the paper oil side down. Cover the other side of the bread with a layer of pesto, 2 slices of tomato, and 2 slices of mozzarella. Finish with more pesto , then add a second slice of bread on top, and finally brush with more olive oil. Close the foil around the sandwich by wrapping up 3 sides, and cook for 4 minutes on high in a toaster.

Step 2/3

FONDUE: Melt the mini mozzarella balls in a saucepan with the white wine. Season with salt and pepper. Cut the bread into cubes and brush them with a mix of the chopped garlic, thyme, and olive oil. Bake for 5 minutes at 350 °F. Fill skewers with a cherry tomato, a basil leaf, and the crouton. Dip them in the fondue.

Step 3/3

CHEESE BALLS: Cut the top off of the large mozzarella balls to create a hat, leaving one edge still attached. Hollow out the middles and stuff with chopped tomato, half a slice of prosciutto, and a basil leaf. Coat the balls in flour, beaten egg, and breadcrumbs. Fry in hot oil until golden brown. Enjoy!

Share with the community!

Comments are here to exchange freely on this recipe. You can choose "Question" or "Tip" if you would like to contribute.


0/400 Characters limit