smoked mozzarella

Grilled Eggplant and Smoked Mozzarella Melts

We are still trying to convince Steve, our Board President, to eat eggplant.  Maybe this recipe will do it since it’s made with Farmers Market fixings.  Shop Carly’s Confections for your crusty bread, Mavra’s for the Greek olive oil, and our produce vendors for your eggplant, basil and tomatoes.  Top it off with the smoked mozzarella from The Cheese People.

Ingredients:

Grilled Eggplant and Smoked Mozzarella Melts.jpg
  • Canola oil, for the grill

  • 4 large slices country bread (1 inch thick)

  • 2 medium eggplants, sliced 1/2 inch thick

  •  1/4 cup olive oil, plus more for serving

  • Kosher salt and black pepper

  • 1 clove garlic, halved

  • 12 ounces smoked mozzarella, cut into 8 slices

  • 2 large tomatoes, sliced

  • 1 cup fresh basil Green salad, for serving

Instructions:

  1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

  2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

  4. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Recipe courtesy of Real Simple

Smoky Panzanella with Market Vegetables

What’s a Panzanella?   It is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.  It’s just the right time for this veggie bliss.  Using smoked mozzarella from The Cheese People makes this panzanella extra special.  Enjoy with a bottle of wine from Glunz Family Winery.

Ingredients:

  • 1 loaf French bread, cut or torn into 1-inch cubes (about 6 cups)
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 yellow bell pepper, seeded and cut into 1-inch dice
  • 1 orange bell pepper, seeded and cut into 1-inch dice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, grated or pressed
  • 1/2 cup olive oil
  • 8 ounces smoked mozzarella, cut into 1/3-inch dice
  • 8 ounces sugar snap peas, trimmed and sliced into thirds on the bias
  • 8 ounces cherry heirloom tomatoes, halved
  • 1 cup fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet.
  3. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt, and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!
  4. Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard, and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.
  5. Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves.
  6. Let stand for 10 minutes before serving to allow the flavors to develop.

Recipe courtesy Kelsey Nixon Cooking Channel