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Can't get enough of the ooey-gooey texture of mozzarella? Then these mozzarella cheese recipes are for you! From cheesy pizza quesidilla to the ultimate grilled cheese, these recipes are sure to cure all your cheese cravings. Keep reading to discover the most delicious and easy cheesy recipes you can make with our Mozzarella & Ricotta cheese kit.
In a small saucepan, heat up 1 cup marinara sauce over medium-low heat for 3-4 minutes. Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered sides of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce.
Remove sausage from casings and cut into bite-size pieces. Heat a large, oven-safe skillet over medium heat. Add sausage and cook, stirring occasionally, until golden and cooked through, about 5 minutes. Transfer sausage to a bowl.
To the same skillet, add 2.5 Tbsp olive oil. When hot, add one package of gnocchi and cook, stirring occasionally, until gnocchi are golden and crispy, about 8 minutes.
Add 1 cup of marinara sauce and 1 cup of water to skillet, scraping up any browned bits. Stir in half a ball of mozzarella until mostly melted into sauce, then fold in 8 oz spinach until wilted.
Remove skillet from heat and stir in cooked sausage and garlic.
Scatter remaining mozzarella all over gnocchi. Broil until melted and golden, 3 to 6 minutes depending on your broiler.
Let cool for 5 minutes before topping with parsley, basil, or others seasonings of your choice.
In a 3-qt. slow cooker, combine 2 cans of chopped artichoke hearts, 8oz of cream cheese, 3/4 cup plain yogurt, 1 ball of mozzarella cheese, 1 cup ricotta cheese, 1/2 cup Parmesan cheese, 1/2 cup shredded swiss cheese, 1/4 cup mayonnaise, 2 Tbsp lemon juice, 1 Tbsp garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.
Slice your ball of mozzarella. Place mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend.
Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.
These recipes are guaranteed to make your mouth water. If you test any of these out, send a photo of your creation to marketing@cheesemaker.ca for a chance to win a free cheese kit!
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